Steakhouse Dill Pickle Potato Salad (Edit recipe)

126 recipes
34 followers

You’d never guess this potato salad is egg-free and also vegan. Primal Palate’s Steak Seasoning adds a wonderful depth of flavor to this creamy, delicious and easy-to-make Steakhouse Dill Pickle Potato Salad; an essential summer side dish for every outdoor BBQ, small gathering or beach picnic.

20 minutes

10 minutes to 15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	423
Fat:	30 g
Carbohydrates:	40 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	883 mg
Fiber:	3 g
Sugars:	2 g
Calculated for total recipe.

Serves: 10-12

Ingredients

5 lb Yellow Potatoes, Cut into bite-size pieces (leave skin on)
1.75 cups Primal Kitchen Vegan Mayo, Or your favorite mayonnaise
0.5 cup Dill Pickle Juice
1 cup Celery, Chopped
0.5 cup Green Onion (Scallion), Chopped; plus 1 Tbsp more as garnish (optional)
0.75 cup Dill Pickle Slices, Chopped; plus a few pickle slices as garnish (optional)
1 tsp Kosher Salt
2 tsp Primal Palate Steak Seasoning, Plus 1/2 Tsp extra for garnishing (optional)

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place potatoes into a large pot; fill with cold water, enough to cover potatoes by at least 1-inch. Generously salt the water. Cover pot and bring potatoes to a boil. Cook until potatoes are fork tender, about 8-12 minutes.
Drain potatoes; allow to cool to room temperature.
Place room temperature potatoes into a large bowl. Add mayonnaise, pickle juice, celery, green onions, dill pickles, salt and 2 Tsp Primal Palate Steak Seasoning; stir to combine. Cover bowl; refrigerate at least 3-4 hours before serving.