| |
| |
| 4 Cups |
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Red or Yukon Gold potatoes |
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| ½ Cup |
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Pickle juice, divided |
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| 1 Cup |
|
Bell pepper, diced |
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| 1 Cup |
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Chopped dill pickles |
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| 1 Cup |
|
Celery, finely diced |
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| 1 Cup |
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Cucumber, peeled, seeded, diced |
|
| |
| ½ Cup |
|
Sweet onion, finely diced* |
|
| 1 Cup |
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Lowfat mayonnaise |
|
| ¼ Cup |
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Lowfat milk |
|
| 1-2 tsp |
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Dillweed |
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| ½ tsp |
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Celery seed |
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|
|
|
| |
| Cover potatoes with cold water and bring them to a boil. Cook until just tender. Drain and let cool just enough that you can handle them.
|
| Dice potatoes into bite sized pieces and place in a large, shallow bowl. Sprinkle warm potatoes with 1/4 cup of the pickle juice. Add the diced vegetables and gently toss to distribute. |
| Stir 1 cup of mayonnaise with the remaining pickle juice, milk, dill weed and celery seed. (It should be a lighter, looser dressing than the traditional mayonnaise based salad.) Pour over the potato mixture and toss gently to combine. Add addition mayonnaise or pickle juice if needed. Adjust seasonings. Add more dill or celery seed if you wish. |
| Chill several hours to allow flavors to combine. |
|
| |
| Servings: 14 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
55.33 |
|
| Calories From Fat (3%) |
|
1.49 |
|
| Calories From Protein (9%) |
|
4.85 |
|
| Calories From Carbs (89%) |
|
48.99 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 0.18g |
|
0% |
|
| Saturated Fat 0.05g |
|
0% |
|
| Monounsaturated Fat 0.03g |
|
|
|
| Polyunsaturated Fat 0.03g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 0.17mg |
|
0% |
|
| Sodium 264.33mg |
|
11% |
|
| Potassium 313.79mg |
|
9% |
|
| Carbohydrates 13.10g |
|
4% |
|
| Dietary Fiber 1.30g |
|
5% |
|
| Sugar 1.17g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 11.79g |
|
|
|
| Protein 1.37g |
|
3% |
|
| Vitamin A 115.42IU |
|
2% |
|
| Vitamin C 18.07mg |
|
30% |
|
| Calcium 18.07mg |
|
2% |
|
| Iron 0.55mg |
|
3% |
|
| Vitamin E 0.08IU |
|
1% |
|
| Thiamin 0.05mg |
|
3% |
|
| Riboflavin 0.03mg |
|
2% |
|
| Niacin 0.73mg |
|
4% |
|
| Vitamin B6 0.15mg |
|
8% |
|
| Folate 12.27µg |
|
3% |
|
| Pantothenic Acid 0.08mg |
|
1% |
|
| Phosphorus 14.68mg |
|
1% |
|
| Magnesium 5.91mg |
|
1% |
|
| Zinc 0.25mg |
|
2% |
|
| Copper 0.03mg |
|
2% |
|
| Manganese 0.04mg |
|
2% |
|
| Selenium 0.16µg |
|
0% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 48.74g |
|
|
|
|
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| |
| Cooking Tips |
| *Or 1/3 Cup sliced green onion. |
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