Potato Salad With Egg And Dill Pickle – a delicious recipe with potato, salt, pepper, dill pickle, eggs, green onion. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place potato, whole with skin on, in a pot and cover with water. Turn stove onto medium heat. Once boiling, turn heat down to medium-low and place lid over tilted a bit to let steam out. Boil for 50 mins. Remove from heat. Drain water. Pour cold water over for about one minute. Remove from water and peel. The peel will come off easily, but be careful not to burn yourself as potato will still be hot. Chop potato coursely, and place in a bowl. Sprinkle with salt and pepper. Pour liquid from pickle jar over potato. Let sit for 10 mins. so that the potato has a chance to absorb the flavor from the liquid. Mix in the rest of the ingredients. Serve at room temp. or chilled.
770
kcal
Calories
84
g
Fat
7
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 large Russet potato, 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/4 cup of liquid from dill pickle jar, and more.
Yes, Potato Salad With Egg And Dill Pickle falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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