"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Dill Pickle Potato Salad Recipe

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

Contributor:  
Contributor:  

Added: Tuesday, January 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs potatoes (about 8)
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 mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper

Directions:
Directions:
Place potatoes in kettle and cover with water. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until tender; drain and cool.

Peel and cube potatoes; place in large bowl. Add eggs, celery, onions and pickles.

In 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.

Number Of Servings:
Number Of Servings:
8

 

 

 

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