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Dill Pickle Potato Salad Recipe

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This recipe for Dill Pickle Potato Salad is from The Dillon/Freeman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

3 lb. potatoes ( about 8 medium)
6 hard boiled eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1-1/2 cups mayonnaise ( for those who don’t like mayo, like me you can use sour cream or use half mayo and half sour cream )
4 1/2 teaspoons prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
Directions:
Directions:
Place potatoes in a dutch oven or large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-30 min or until tender. Drain and cool.
Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions, and pickles. In a small bowl, combine the mayonnaise, pickle juice, mustard, salt and pepper. pour over potato mixture. mix well. Cover and refrigerate for at least 4 hours.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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