Dill Pickle Potato Salad
This Dill Pickle Potato Salad is a bright and tangy side that’s perfect to enjoy this summer! Using Libby’s Whole Potatoes is a great time saver when you need to whip up a side quickly.
Recipe by Amy Davis, RDN @thebalanceddietitian
SERVINGS
6
PREP TIME
15 Min
COOK TIME
0 Min
Ingredients
1 cup cottage cheese
1 tablespoon olive oil
2 tablespoons chopped fresh dill
1/4 cup pickle juice
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon ranch seasoning
2 cans (15.0 oz) Libby's Whole White Potatoes, drained and quartered
1/3 cup chopped celery
1/3 cup chopped pickles
1/3 cup chopped red onion
2 tablespoons chopped fresh dill
1 cup cottage cheese
1 tablespoon olive oil
2 tablespoons chopped fresh dill
1/4 cup pickle juice
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon ranch seasoning
2 cans (15.0 oz) Libby's Whole White Potatoes, drained and quartered
1/3 cup chopped celery
1/3 cup chopped pickles
1/3 cup chopped red onion
2 tablespoons chopped fresh dill
Instructions
- Into a food processor, add cottage cheese, oil, dill, pickle juice, Dijon mustard, garlic powder, and ranch seasoning. Blend until smooth.
- In a large bowl, add potatoes, celery, pickles, onion, dill and the dressing. Mix until well combined.
- Garnish with fresh dill and pickles. Serve, or refrigerate until needed.
- Into a food processor, add cottage cheese, oil, dill, pickle juice, Dijon mustard, garlic powder, and ranch seasoning. Blend until smooth.
- In a large bowl, add potatoes, celery, pickles, onion, dill and the dressing. Mix until well combined.
- Garnish with fresh dill and pickles. Serve, or refrigerate until needed.
