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Dill Pickle Potato Salad

 Dill Pickle Potato Salad
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 More Pickle Recipes
8-10 ServingsPrep: 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.

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Dill Pickle Potato Salad (continued)

Nutritional 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.