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.
Vinegar in place of mayonnaise gives you a low-fat potato salad that doesn't compromise taste.
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.