Dill Pickle Potato Salad Recipe

By TheresaJ

Ingredients

• 3 pounds potatoes (about 8 medium)
• 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 prepared mustard
• 1 teaspoon celery seed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Leaf lettuce, optional

Details

Servings 8

Preparation

Step 1

Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or 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 the 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.



Nutrition Facts: 1 serving (3/4 cup) equals 415 calories, 30 g fat (5 g saturated fat), 139 mg cholesterol, 677 mg sodium, 30 g carbohydrate, 3 g fiber, 7 g protein.