Name: Dill Pickle Potato Salad
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3 pounds potatoes (about 8 medium) -; 6 hard-boiled large eggs, chopped -; 3 celery ribs, chopped -; 6 green onions, chopped -; 2 medium dill pickles, finely chopped -; 1-1/2 cups mayonnaise -; 1/4 cup dill pickle juice -; 4-1/2 teaspoons prepared mustard -; 1 teaspoon celery seed -; 1 teaspoon salt -; 1/2 teaspoon pepper -; Optional: Leaf lettuce and dill pickle slices -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Dill Pickle Potato Salad

1. 3 pounds potatoes (about 8 medium) -

2. 6 hard-boiled large eggs, chopped -

3. 3 celery ribs, chopped -

4. 6 green onions, chopped -

5. 2 medium dill pickles, finely chopped -

6. 1-1/2 cups mayonnaise -

7. 1/4 cup dill pickle juice -

8. 4-1/2 teaspoons prepared mustard -

9. 1 teaspoon celery seed -

10. 1 teaspoon salt -

11. 1/2 teaspoon pepper -

12. Optional: Leaf lettuce and dill pickle slices -

How to cook deliciously - Dill Pickle Potato Salad

1. Stage

Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool.

2. Stage

Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles.

3. Stage

In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.