Pickle Potato Salad
You need this Pickle Potato Salad on repeat for summer! The velvety, pickley dressing is so full of flavour and indulgence, you'd never know it's lighter in calories. We've stirred in diced gherkins and pickled red onions too, so if you love pickles, you'll be in heaven. Our top tip? Make a BIG bowlful – it's bound to disappear fast at your next family BBQ!
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NutritionPer Serving
- Calories159
- Carbs22g
- Protein5.3g
- Fat4.2g
- Saturates0.4g
- Sugars4.3g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Pickles are absolutely everywhere at the moment! Since they’re one of our favourite ingredients (and a banging slimming-friendly snack!), we couldn’t resist jumping on the trend. This Pickle Potato Salad puts a tangy twist on the classic recipe.
We’ve used pickle vinegar in our creamy dressing to ramp up the flavours, as well as stirring in diced gherkins and pickled red onions. Imagine all that combined with boiled-until-tender new potatoes, diced chives and a sprinkling of salt and pepper.
While potato salad isn’t typically low in calories, we’ve kept things silky and luxurious by swapping in fat-free Greek yoghurt and light mayonnaise. The flavours here really freshen up dinnertime, picnics and BBQ spreads – for less than 160 calories per portion!
What diets is this Pickle Potato Salad suitable for?
This Pickle Potato Salad recipe is suitable for vegetarians and gluten-free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Pickle Potato Salad?
You don’t need anything special to make Pickle Potato Salad! It’s super easy and so delicious.
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How many calories are in this Pickle Potato Salad?
There are 159 calories per portion in this Pickle Potato Salad recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Place the red onion in a small bowl and cover with the vinegar. Set aside while the potatoes cook.
Step 2
Place the potatoes into a pan of cold salted water. Bring to the boil then lower the heat and simmer for 15 minutes until tender. Drain well and leave to cool.
Step 3
In a bowl, combine the yoghurt, mayonnaise, mustard and mix well.
Step 4
Pour 30ml of the vinegar into the yoghurt mixture and mix well.
Step 5
Discard the remaining vinegar and add the red onion to the yoghurt mixture along with the gherkins.
Step 6
Once cooled, add the potatoes to the yoghurt mixture and stir to coat.
Step 7
Season to taste with salt and pepper and sprinkle over the chives.
What could I serve with this Pickle Potato Salad?
You can serve this Pickle Potato Salad wherever you’d usually serve potato salad as a side dish. Why not serve it at a picnic or BBQ alongside these dishes?
How do you know when Pickle Potato Salad is cooked?
The new potatoes should be boiled until they’re cooked through and tender, which takes around 20 minutes.
How long can you keep Pickle Potato Salad in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours. It can be covered and kept in the fridge for up to 3 days.
Can I freeze Pickle Potato Salad?
This recipe isn’t suitable for freezing but you could prepare it the night before to save time, and enjoy it the next day.
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Pickle Potato Salad
You need this velvety, slimming-friendly Pickle Potato Salad on repeat for summertime dinners, BBQs and picnics!
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Prep Time
15 MINS
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Cook Time
20 MINS
- KCals 159
- Carbs 22G
Instructions
- Place the red onion in a small bowl and cover with the vinegar. Set aside while the potatoes cook.
- Place the potatoes into a pan of cold salted water. Bring to the boil then lower the heat and simmer for 15 minutes until tender. Drain well and leave to cool.
- In a bowl, combine the yoghurt, mayonnaise, mustard and mix well.
- Pour 30ml of the vinegar into the yoghurt mixture and mix well.
- Discard the remaining vinegar and add the red onion to the yoghurt mixture along with the gherkins.
- Once cooled, add the potatoes to the yoghurt mixture and stir to coat.
- Season to taste with salt and pepper and sprinkle over the chives.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
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