Dill Pickle Potato Salad Recipe

Dill Pickle Potato Salad Recipe
Photo by: Taste of Home
Rating

100% would make again

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

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  • 8-10 Servings
  • 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.

Nutrition Facts: 1 serving (3/4 cup) equals 415 calories, 30 g fat (5 g saturated fat), 139 mg cholesterol, 677 mg sodium, 30 g carbohydrate, 3 g fiber, 7 g protein.

Dill Pickle Potato Salad published in Taste of Home June/July 2003, p35

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Reviews for Dill Pickle Potato Salad (2)

Dill Pickle Potato Salad Recipe

Dill Pickle Potato Salad

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Jul. 03, 2009 by Lyudsam

I make this with plain yogurt or kefir i/o mayonnaise - tastes great!

Reviewed on Jun. 27, 2009 by HBcook

This was so good. It sounded good but surpassed my expectations. This is one recipe that I will make again.

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