Dill Pickle Potato Salad Recipe
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.
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
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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