10 Delicious Dill Pickle Potato Salad Recipes Under 250 Calories

If you’re craving a tasty potato salad that won’t derail your healthy eating plans, you’re in for a treat! Here are 10 dill pickle potato salad recipes, all coming in under 250 calories. These easy-to-make dishes are packed with flavor and perfect for any occasion, whether it’s a summer BBQ or a simple weeknight dinner. Enjoy the crunch of dill pickles mixed with tender potatoes, and satisfy your cravings without the guilt!

Classic Dill Pickle Potato Salad – Boiled Potatoes, Diced Dill Pickles, Light Mayo.

Classic dill pickle potato salad is a light and refreshing dish that brings together tender boiled potatoes and tangy diced dill pickles. The creamy light mayo adds a rich texture without overwhelming the other flavors. This salad is perfect for summer gatherings or a simple weeknight dinner.

Making this potato salad is straightforward and quick, allowing you to whip it up in no time. The combination of crunchy pickles and smooth potatoes creates a delightful contrast that makes each bite satisfying. Plus, at under 250 calories per serving, you can enjoy it guilt-free!

Ingredients

• 4 cups diced boiled potatoes
• 1 cup diced dill pickles
• 1/2 cup light mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup chopped fresh dill
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, bring water to a boil and add diced potatoes. Cook until tender, about 10-15 minutes. Drain and let cool.
2. Mix the Ingredients: In a large bowl, combine the cooled potatoes, diced dill pickles, light mayonnaise, Dijon mustard, chopped dill, and garlic powder. Stir gently until everything is well combined.
3. Season: Add salt and pepper to taste, adjusting as needed.
4. Chill: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Greek Yogurt Dill Pickle Potato Salad – Potatoes, Chopped Pickles, Greek Yogurt.

This Greek Yogurt Dill Pickle Potato Salad is a refreshing twist on a classic favorite. The creamy Greek yogurt adds a tangy flavor, perfectly complementing the crunch of chopped dill pickles. It’s a light, tasty option that’s simple to whip up for any occasion, whether it’s a picnic or a potluck.

With just a handful of ingredients, this salad is not only easy to make but also packed with flavor. The combination of soft potatoes, zesty pickles, and creamy yogurt creates a delightful balance that everyone will love. Plus, it’s under 250 calories per serving!

Ingredients

• 2 cups diced potatoes
• 1 cup chopped dill pickles
• 3/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Boil the potatoes until tender, about 10-15 minutes. Drain and let cool.
2. In a large bowl, mix the Greek yogurt, Dijon mustard, chopped dill, salt, and pepper.
3. Add the cooled potatoes and chopped pickles to the bowl and stir until well combined.
4. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
5. Serve chilled and enjoy your delicious, healthy potato salad!

Mustard Dill Pickle Potato Salad – Potatoes, Pickles, Dijon Mustard.

This Mustard Dill Pickle Potato Salad is a delightful twist on the classic side dish. With its creamy texture enhanced by the tangy kick of Dijon mustard and the crunch of dill pickles, it’s a refreshing option that’s perfect for picnics or barbecues. Not only is it tasty, but it’s also light and healthy, making it a great choice for those mindful of their calorie intake.

Making this salad is simple and quick! Just boil the potatoes, chop up some pickles, and mix everything together with mustard and a few seasonings. You’ll have a delicious dish ready in no time, and it’s sure to impress your friends and family.

Ingredients

• 2 cups diced potatoes
• 1/2 cup diced dill pickles
• 1/4 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon dill weed
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a pot, cover the diced potatoes with water and bring to a boil. Cook until tender, about 10-15 minutes. Drain and let cool.
2. Mix Ingredients: In a large bowl, combine the cooled potatoes, dill pickles, Greek yogurt, Dijon mustard, apple cider vinegar, and dill weed. Stir gently to combine.
3. Season: Add salt and pepper to taste, adjusting based on your preference.
4. Chill and Serve: Refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully!

Avocado Dill Pickle Potato Salad – Mashed Avocado, Diced Pickles, Boiled Potatoes.

This Avocado Dill Pickle Potato Salad is a refreshing twist on the classic dish. With creamy mashed avocado replacing traditional mayonnaise, it offers a delightful creaminess that pairs perfectly with the crunch of diced pickles and the softness of boiled potatoes. The combination creates a tangy and savory flavor that is both satisfying and light, making it an ideal summer side or picnic dish.

This recipe is incredibly easy to whip up, requiring only a few simple ingredients and minimal prep time. You can have it ready in no time, which is perfect for those busy days when you want a tasty and healthy option without the fuss.

Ingredients

• 2 medium potatoes, peeled and cubed
• 1 ripe avocado
• 1/4 cup dill pickles, diced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a pot of salted boiling water, cook the cubed potatoes until tender, about 10-15 minutes. Drain and let cool.
2. Prepare the Dressing: In a bowl, mash the avocado with lemon juice, salt, and pepper until smooth.
3. Combine Ingredients: In a large mixing bowl, combine the cooled potatoes, diced pickles, and fresh dill. Gently fold in the avocado dressing until evenly coated.
4. Taste and Adjust: Check seasoning and adjust with more salt or pepper if needed.
5. Serve: Chill for a bit before serving, or enjoy right away. This salad can be stored in the fridge for 1-2 days.

Vegan Dill Pickle Potato Salad – Potatoes, Pickles, Vegan Mayo.

This Vegan Dill Pickle Potato Salad is a delightful twist on a classic dish, combining the hearty goodness of potatoes with the zesty crunch of pickles. It’s creamy yet light, thanks to the use of vegan mayo, making it a perfect side for any gathering or a simple lunch. The tangy flavor from the dill pickles adds a refreshing punch that elevates the overall taste.

Not only is this recipe straightforward to prepare, but it’s also packed with flavor and under 250 calories per serving. You can whip it up in no time, allowing you to enjoy a tasty and satisfying dish without the fuss. Whether you’re vegan or just looking for a lighter option, this potato salad is sure to please everyone!

Ingredients

• 2 cups diced potatoes
• 1 cup diced dill pickles
• 1/2 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a pot of salted water, cook the diced potatoes until tender, about 10-15 minutes. Drain and let cool.
2. Mix the Dressing: In a large bowl, combine vegan mayonnaise, Dijon mustard, garlic powder, fresh dill, salt, and pepper.
3. Combine Ingredients: Add the cooled potatoes and diced pickles to the dressing. Gently mix until everything is well-coated.
4. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving for the flavors to meld.

Spicy Dill Pickle Potato Salad – Potatoes, Pickles, Sriracha.

This Spicy Dill Pickle Potato Salad is a fun twist on a classic dish. The combination of tender potatoes and tangy dill pickles brings a burst of flavor, while the addition of Sriracha gives it a delightful kick. It’s simple to make, making it a great side for summer barbecues or a quick lunch option.

Each bite combines creamy textures with a hint of spice that keeps you coming back for more. Plus, it stays under 250 calories, making it a guilt-free treat!

Ingredients

• 2 cups baby potatoes, halved
• 1 cup dill pickles, chopped
• 2 tablespoons Sriracha
• 1/4 cup Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, add the halved baby potatoes and cover them with water. Bring to a boil and cook for about 10-12 minutes until tender. Drain and let cool.
2. Mix the Dressing: In a bowl, combine Greek yogurt, Dijon mustard, Sriracha, fresh dill, and salt and pepper. Stir until well mixed.
3. Combine Ingredients: In a large bowl, add the cooled potatoes and chopped dill pickles. Pour the dressing over and gently toss to coat everything evenly.
4. Chill and Serve: Cover the salad and let it chill in the fridge for at least 30 minutes before serving to enhance the flavors.

Egg And Dill Pickle Potato Salad – Potatoes, Pickles, Chopped Boiled Egg.

This Egg and Dill Pickle Potato Salad is a tasty twist on the classic dish, perfect for warm days or as a picnic side. The combination of creamy potatoes, tangy pickles, and hearty boiled eggs creates a delightful balance of flavors and textures. It’s quick to prepare and can easily be made ahead of time, making it a convenient choice for gatherings.

The crunchiness of dill pickles complements the soft potatoes, while the chopped boiled eggs add richness. Not only is this salad delicious, but it’s also light, keeping your calorie count in check. Enjoy it as a side dish or on its own for a satisfying meal!

Ingredients

• 2 cups diced potatoes
• 3 hard-boiled eggs, chopped
• 1/2 cup dill pickles, diced
• 1/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: Place diced potatoes in a pot of salted water and boil until tender, about 10-15 minutes. Drain and let cool.
2. Mix the Dressing: In a large bowl, combine Greek yogurt, Dijon mustard, fresh dill, salt, and pepper.
3. Combine Ingredients: Add the cooled potatoes, chopped eggs, and diced pickles to the bowl with the dressing. Gently toss everything together until well coated.
4. Chill and Serve: Refrigerate for at least an hour before serving to let the flavors meld. Enjoy your refreshing salad!

Creamy Cottage Cheese Dill Pickle Potato Salad – Potatoes, Pickles, Cottage Cheese.

This creamy cottage cheese dill pickle potato salad is a delightful twist on the classic. It’s packed with flavor from the tangy pickles, fresh herbs, and smooth cottage cheese, making it a refreshing side dish for any meal. With its lightness and vibrant taste, it’s perfect for summer gatherings or picnics.

Making this potato salad is simple and quick. Just boil some potatoes, mix in the ingredients, and let the flavors meld. It’s a guilt-free option that doesn’t skimp on taste, all while keeping each serving under 250 calories!

Ingredients

• 2 cups diced potatoes
• 1 cup cottage cheese
• 1/2 cup diced dill pickles
• 1/4 cup chopped fresh dill
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
2. Mix Ingredients: In a large bowl, combine cottage cheese, diced dill pickles, chopped dill, and lemon juice. Stir until well mixed.
3. Add Potatoes: Fold the cooled potatoes into the mixture gently until coated. Season with salt and pepper to taste.
4. Chill: Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.
5. Serve: Enjoy this light and creamy potato salad as a perfect side dish!

Dijon And Dill Pickle Potato Salad – Potatoes, Pickles, Dijon Mustard, Light Mayo.

This Dijon and dill pickle potato salad offers a delightful twist on a classic side dish. The combination of creamy light mayo, zesty Dijon mustard, and crunchy pickles creates a refreshing flavor profile that’s perfect for picnics or barbecues. It’s simple to prepare and can be made in just a few steps, making it an easy go-to for gatherings.

The tanginess of the pickles pairs beautifully with the mustard, while the potatoes provide a satisfying base. Whether you’re serving it at a summer cookout or as a hearty side for dinner, this potato salad will surely please everyone at the table!

Ingredients

• 4 cups diced potatoes (about 2 pounds)
• 1 cup diced dill pickles
• 1/4 cup light mayonnaise
• 2 tablespoons Dijon mustard
• 1/4 cup chopped fresh dill
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, boil diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
2. Mix Dressing: In a large bowl, combine light mayonnaise, Dijon mustard, salt, and pepper. Stir until well combined.
3. Add Ingredients: Once potatoes are cool, add them to the bowl along with diced dill pickles, chopped dill, and green onions. Gently fold until everything is evenly coated.
4. Chill: Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve: Give it a quick stir before serving and enjoy your delicious, tangy potato salad!

Lemon Dill Pickle Potato Salad – Potatoes, Pickles, Fresh Lemon Juice.

This Lemon Dill Pickle Potato Salad is a light and refreshing take on a classic dish. The combination of tender potatoes, crispy pickles, and zesty lemon juice creates a delightful balance of flavors. It’s simple to whip up and perfect for summer barbecues or as a light side dish.

The tangy dill pickles add a savory crunch while the fresh lemon juice brightens everything up, making this salad a hit with everyone. Plus, it’s under 250 calories, so you can enjoy it guilt-free!

Ingredients

• 2 cups of diced potatoes
• 1/2 cup dill pickles, chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Cook the diced potatoes in boiling salted water until tender, about 10-15 minutes. Drain and let cool.
2. In a large bowl, combine the cooled potatoes, chopped dill pickles, and fresh dill.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the potato mixture and toss gently to combine.
5. Chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld.