Dill Pickle Potato Salad Recipe

Name: Dill Pickle Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. potatoes; 6 hard boiled eggs, chopped; 3 celery ribs, chopped; 6 green onions, chopped; 2 medium dill pickles, finely chopped; 1 1/2 c. mayonnaise; 1/4 c. dill pickle juice; 4 1/2 tsp. prepared mustard; 1 tsp. celery seed; 1 tsp. salt; 1/2 tsp. pepper; 1/2 tsp. sugar; Leaf lettuce, optional

Servings: persons

3 lb. potatoes
6 hard boiled eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1 1/2 c. mayonnaise
1/4 c. dill pickle juice
4 1/2 tsp. prepared mustard
1 tsp. celery seed
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. sugar
Leaf lettuce, optional

1
Place potatoes in a Dutch oven and cover with water.
2
Bring to a boil.
3
Reduce heat; cover and simmer for 20 to 30 minutes or until tender.
4
Drain and cool.
5
Peel and cube potatoes; place in a large bowl.
6
Add the eggs, celery, onions and pickles.
7
In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt, pepper and sugar.
8
Pour over potato mixture; mix well.
9
Cover and refrigerate for at least 4 hours.
10
Serve in a lettuce lined bowl if desired.

1167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lb. potatoes, 6 hard boiled eggs, chopped, 3 celery ribs, chopped, 6 green onions, chopped, and more.

Yes, Dill Pickle Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dill Pickle Potato Salad

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