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
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place potatoes in Dutch oven and cover with water.
  2. Bring to a boil.
  3. Reduce heat, over and simmer for 20-30 minutes or until tender.
  4. Drain and cool.
  5. Peel and cube potatoes.
  6. Place in large bowl.
  7. Add the eggs, celery, onions and pickles.
  8. In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and pepper.
  9. Pour over potato mixture.
  10. Mix well.
  11. Cover and refrigerate for at least 4 hours.
  12. Serve in a lettuce-lined bowl if desired.

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