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Monday, June 13, 2016

Dill Pickle Potato Salad

3 lbs.  red potatoes (about 8 medium)
6 hard-cooked eggs, chopped
3 celery ribs, chopped
3 green onions, chopped
2 medium dill pickles, chopped
1 1/2 cups mayonnaise
1/4 cup dill pickle juice
1 T. sugar
4 1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper

Cook potatoes & eggs in water.  Simmer 20-30 minutes 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 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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