Dill pickle potato salad

Dill pickle potato salad is a tangy, creamy twist on the classic American side dish, swapping some of the traditional vinegar or mustard for chopped dill pickles and their brine. It typically features boiled potatoes, mayonnaise, celery, onion, and fresh dill, creating a bright, crunchy contrast to the soft potatoes. This variation is especially popular in the Midwest and at summer cookouts across the United States.

🍳 View the full Dill pickle potato salad recipe →

🍽️ Nutrition at a glance

This dish is moderately high in carbohydrates from the potatoes and fat from the mayonnaise, with a small amount of protein. It provides potassium from the potatoes and some probiotics from the fermented pickles, and a typical serving ranges from 250 to 350 calories.

Nutrition breakdown

Calories	350 kcal
Protein	4.5 g
Carbs	28 g
Fat	25 g
Fiber	3 g
Sugar	4 g
Sodium	850 mg
Potassium	450 mg
Vitamin C	15 mg
Vitamin K	25 mcg
Vitamin B6	0.3 mg
Folate	40 mcg
Iron	1.2 mg
Magnesium	30 mg
Phosphorus	100 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

The use of pickle brine not only adds a signature zing but also acts as a natural preservative, a nod to the historical role of pickling in food storage. Nutritionally, the fermented pickles can offer gut-friendly bacteria, making this a more probiotic-rich option than standard potato salads.