Dill Pickle Potato Salad
Taste of Home
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Dill pickles add pizzazz to this old-fashioned chilled salad. The creamy, well-dressed side dish makes a flavorful and attractive addition to a Fourth of July picnic or church supper.
-Nancy Holland, Morgan Hill, California
SERVINGS: 8-10
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
Ingredients:
- 3 pounds potatoes (about 8 medium)
- 6 hard-cooked 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
- Leaf lettuce, optional
Directions:
Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until tender. Drain and cool.
Peel and cube potatoes; place in a 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. Yield: 8-10 servings.