Dill Pickle Potato Salad
Megan
ingredients
- 3 lbs Potatoes
- 6 hard boiled 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 tsp Prepared Mustard
- 1 tsp Celery Seed
- 1 tsp Salt
- 1/2 tsp Pepper
directions
- 1
Place potatoes in large pot with water, bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until tender, drain and cool.
- 2
Peel and cube potatoes, place in a large bowl. Add eggs, celery, onions and pickles.
- 3
In a small bowl, combine the mayo, pickle juice, mustard, celery seed, salt and pepper. Pour over potato mixture, mix well.
- 4
Cover and Refrigerated for at least 4 hours.
- 5
Serve chilled.
Source: Megan
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