Dill pickle lovers, rejoice! We had you in mind when we created this crowd-pleasing Pickled Potato Salad.
What You Need
Original recipe yields 8 servings
2 lb. red new potato es, quartered
8 CLAUSSEN Kosher Dill Pickle Spear s with 1 Tbsp. juice, divided
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/4 cup chopped fresh parsley
1/4 tsp. coarsely ground black pepper
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Let's Make It
Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool.
Combine potatoes and pickles in large bowl.
Mix pickle juice with remaining ingredients until blended. Add to potato mixture; mix lightly.
Since the skins of new potatoes are tender, they do not need to be removed prior to cooking or eating the potatoes.
How to Snip Fresh Herbs
To easily snip leafy fresh herbs, such as parsley and cilantro, place the leaves in a small glass measuring cup or small bowl. Hold the cup in one hand, and, holding kitchen scissors in your other hand, snip the leaves right in the cup.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup 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.