Dill pickle lovers, rejoice! We had you in mind when we created this crowd-pleasing Pickled Potato Salad.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) red new potatoes, quartered
2 Claussen Dill Pickles with 1 Tbsp. juice, divided
1/2 cup Kraft Sun-Dried Tomato & Oregano Dressing
1/4 cup chopped fresh parsley
1/4 tsp. coarsely ground black pepper
Add To Shopping List
How do I make it ?
Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool.
Cut each pickle lengthwise into 8 pieces. Combine potatoes and pickles in large bowl.
Mix pickle juice with remaining ingredients until blended. Add to potato mixture; mix lightly.
Kraft Kitchen Tips!
Vinegar in place of mayonnaise gives you a low fat potato salad that doesn't compromise taste.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 340 mg
Carbohydrate 20 g
Fibre 2 g
Sugars 2 g
Protein 2 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.