Dill Pickle Potato Salad Recipe
- 3 pounds potatoes (about 8 medium)
- 6 Eggland's Best Hard-Cooked Peeled 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
- 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.
Reviews for Dill Pickle Potato Salad(15)
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It's like Mom's. The only difference is that Mom put grated cheese. I added 3 or 4 oz. and it tasted like I remembered. Thanks a bunch.
This is good, but nothing super special
I found this recipe in a "Bonus Book" that came with my TOH magazine in June, 2006. I am not a potato salad fan, but my husband is. I have changed my tune, though. This recipe is AWESOME. I have made this over and over and will never make any other recipe. My friends request this potato salad for any function we attend. Thank you, Nancy, for a SUPER potato salad recipe!!
I liked the unique flavor from the pickles!
best I have ever had, added extra dill pickle used relish for convenience , my husband commented best potato salad ever
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