Dill Pickle Potato Salad Recipe
Recipe By Crowded Kitchen
this vegan dill pickle salad is everything; it's creamy, tangy, refreshing and made with roasted potatoes for a bit of extra texture. Perfect as a summer side dish or light lunch.
3.7
25 Rating -
Rate
Non Vegdiet
1hr total
15minsPrep
45minsCook
1hr total
15m.Prep
45m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Dill Pickle Potato Salad Recipe
- 1 cup Baby potatoes, quartered
- 0.33 tablespoon Olive oil
- 0.17 tablespoon Dijon mustard
- 0.08 cup Finely chopped shallots or onion
- 0.17 tablespoon Garlic, finely minced
- 0.17 teaspoon Salt
- 0.08 teaspoon Pepper
- 0.06 cup Mayo
- 1/4 tablespoon Dijon mustard
- 0.33 teaspoon Liquid from dill pickle jar
- 0.13 cup Dill pickles, diced finely
- 0.17 cup Thinly sliced celery
- 0.17 tablespoon Fresh dill, minced
- As required Salt and pepper to taste
- As required Optional:tofu bacon bits
Nutrition
value
value
216
calories per serving
8 g Fat6 g Protein34 g Carbs8 g FiberOther
Current Totals
- Fat8g
- Protein6g
- Carbs34g
- Fiber8g
MacroNutrients
- Carbs34g
- Protein6g
- Fiber8g
Fats
- Fat8g
Vitamins & Minerals
- Calcium377mg
- Iron5mg
- Vitamin A267mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B941mcg
- Vitamin B120mcg
- Vitamin C53mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium101mg
- Manganese< 1mg
- Phosphorus142mg
- Selenium5mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Crowded Kitchen