Dill Pickle Potato Salad
"From a recipe I got from a Taste of Home insert. Preparation time does not include refrigeration time."
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 3 lbs potatoes (about 8 medium)
- 6 hard-boiled eggs, chopped
- 3 celery ribs, chopped
- 6 green onions, chopped
- 2 medium dill pickles, finely chopped
- 1 1⁄2 cups mayonnaise
- 1⁄4 pickle juice
- 4 1⁄2 teaspoons prepared mustard
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 leaf lettuce (optional)
directions
- Place potatoes in Dutch oven and cover with water.
- Bring to a boil.
- Reduce heat, over and simmer for 20-30 minutes or until tender.
- Drain and cool.
- Peel and cube potatoes.
- Place in large bowl.
- Add the eggs, celery, onions and pickles.
- In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and pepper.
- Pour over potato mixture.
- Mix well.
- Cover and refrigerate for at least 4 hours.
- Serve in a lettuce-lined bowl if desired.
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Reviews
-
Absolutely awesome. Such a nice difference from the traditional potato salad. I made this for Father's Day and my Dad loved it as did my husband. Thank you! -
This was great..really different from the norm and the dill pickles added the touch..Thanks -
Delicious! I added crumbled bacon, frozen peas and matchstick carrots. Also, I always use light Miracle Whip, not mayonnaise, so it's a little tangy-ier than what the recipe calls for. I love the addition of dill pickles and the pickle juice...Thanks.
RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio
