Susan's Dill Pickle Potato Salad
photo by Linajjac
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2267.96 g potatoes (russet or white potatoes are best)
- 4 stalk celery, chopped small
- 1 medium onion, chopped finely
- 1 dozen hard-boiled egg, cut in bite sized pieces
- 4-5 med-large dill pickles, chopped
- 14.79 ml salt (more to taste)
- 14.79 ml pepper (more or less)
- 29.58-44.37 ml mustard (I like guldens brown)
- 29.58 ml pickle juice
- 236.59 ml Best Foods Mayonnaise (or more to taste)
directions
- Bake potatoes (microwave or oven) as they don't get soggy like boiled ones, cool to handle. Peel and cut in large chunks.
- Use large bowl to mix potatoes, celery, pickles, onion and eggs. Mix carefully so as not to mash potatoes.
- Mix dressing by mixing last 4 ingredients together in a small bowl or just add to salad bowl & mix. Stir to coat all ingredients and taste for saltiness.
- Chill several hours or overnight. Taste for seasoning & add more of anything you like (salt, mustard, pickles, olives etc). If too dry add more mayo.
- DELICIOUS!
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Reviews
-
This is an outstanding potato salad! This is what you expect that a really good potato salad should taste. Sometimes, you get sick of eating regular potato salad, but this keeps you coming back for more. I followed this exactly, and used the 4 serving measurement, which was perfect. Thanks for posting such a good tasting, perfect salad!
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RECIPE SUBMITTED BY
RN,love to cook and watch cooking shows, Red Hat Queen, pet peeve- people who don't use salt & pepper, garlic and onions and other herbs and spices in their food and on the other side people who think every recipe must have HOT pepper in it. Love Emeril but forget the pepper in everything he cooks except dessert.