DILL PICKLE POTATO SALAD

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Dill Pickle Potato Salad image

From a recipe I got from a Taste of Home insert. Preparation time does not include refrigeration time.

Provided by Recipe Junkie

Categories     Potato

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 lbs 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
1/4 pickle juice
4 1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
1 leaf lettuce (optional)

Steps:

  • Place potatoes in Dutch oven and cover with water.
  • Bring to a boil.
  • Reduce heat, over and simmer for 20-30 minutes or until tender.
  • Drain and cool.
  • Peel and cube potatoes.
  • Place in 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.

Nutrition Facts : Calories 372.9, Fat 19.1, SaturatedFat 3.5, Cholesterol 170.5, Sodium 914.8, Carbohydrate 43, Fiber 4.6, Sugar 5.8, Protein 9.1

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #side-dishes     #potatoes     #vegetables

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