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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large pot of lightly salted water. Boil for 15 to 20 minutes or until tender. Drain well.

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  • Cut the potatoes in half (cut larger potatoes in quarters so all pieces are about the same size). Place the potatoes, onion, eggs and pickles in a large bowl. Stir gently to combine.

  • In a small bowl, whisk together mayonnaise, brine, garlic salt, pepper and dill. Spoon mayo mixture into potato mixture and stir gently.

  • Cover and refrigerate 4 hours or overnight.

Nutrition Facts

176 calories; fat 9g; cholesterol 113mg; saturated fat 2g; carbohydrates 19g; insoluble fiber 2g; protein 5g; sodium 424mg.
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