Dill Pickle Potato Salad
Dill pickle potato salad: red potatoes with chopped dill pickles, celery and optional eggs in a mayonnaise dressing with pickle juice, Dijon, vinegar, onion and fresh dill, chilled at least 2 hours. Serves 12.
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Ingredients
- 3 pounds red potatoes cut into bite-sized pieces
- 1 cup dill pickles chopped
- 1 1/2 cups celery diced
- 6 hard-boiled eggs cooled and chopped; optional
- 1 1/4 cups mayonnaise
- 3 tablespoons white onion minced
- 4 tablespoons dill pickle juice
- 1 tablespoon white vinegar
- 1 1/2 tablespoons Dijon mustard
- 4 tablespoons fresh dill chopped
- salt and black pepper to taste
Instructions
- Cut the potatoes into bite-size pieces and boil them until tender, about 15 minutes.
- Cool the potatoes completely, then lightly mash a few of them.
- In a large bowl, mix the mayonnaise, dill pickle juice, white vinegar, Dijon mustard, minced onion and fresh dill.
- Add the potatoes, dill pickles, celery, eggs (if using), salt and black pepper, and toss well.
- Refrigerate at least 2 hours before serving.
Notes
Refrigerate within 2 hours (1 hour above 90F) and eat within 3 to 4 days. Do not freeze.
Nutrition
Serving: 1servingCalories: 291kcalCarbohydrates: 21.3gProtein: 6gFat: 20.4gSodium: 378mgFiber: 2.8gSugar: 1.8g
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