Dilled Potatoe Salad

1. 1

   Boil potatoes until tender firm, chill then peel them-(can be cooked the day before) cut the potatoes into desired size chunks.

2. 2

   Blend the mayonnaise with the pickle juice, season with the seasoned salt.

3. 3

   Pour over the potatoes until coated.

4. 4

   Snip from the dill as much of the feathery dill leaves and chopped flowers to the potatoes mixture.(more is better)

5. 5

   Add the chopped onion and dill pickles.

6. 6

   Serve chilled

* Per serving · 4 servings · Values may vary.

No additional tips available.