"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Dill Pickle Potato Salad Recipe

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This recipe for Dill Pickle Potato Salad, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, May 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs potatoes (about 8 medium)
6 hard cooked eggs, chopped
3 ribs celery, 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

Directions:
Directions:
Peel and cube potatoes. Place potatoes in pan and cover with water. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes. Drain and cool.

Place potatoes in large bowl. Add eggs, celery, onions and pickles.

In small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper. Pour over potato mixture; mix well.

Cover and refrigerate at least 4 hours.

Number Of Servings:
Number Of Servings:
8

 

 

 

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