MILLIE'S DILLY POTATO SALAD
Everyone loves this potato salad! I use dill pickles instead of the traditional sweet pickles and a German stone ground mustard (Inglehoffer) that is fantastic . Some of my family members do not like raw onion (me included) so I will dip us out a bowl before I add the onions. It is rare to have any leftovers, so if you want some...
Provided by Millie Johnson
Categories Other Side Dishes
Time 40m
Number Of Ingredients 10
Steps:
- 1. Peel, wash and cut potatoes into large cubes. If using red potatoes just wash and cube. Cook til fork tender in large pot with salted water, 2 inches above potatoes. Boil your eggs at the same time. Do not overcook potatoes. Drain immediately so they don't absorb water.
- 2. Dump potatoes into large bowl. Pour water off eggs then cover eggs with ice or cold water and set aside. (helps with peeling them)
- 3. Dice pickles. To potatoes add pickles, mayo, both mustards, minced dill, and celery seed. Gently mix.
- 4. Peel and dice eggs. Add to potatoes along with the diced onions* (optional). Add salt and pepper to taste. Mix gently. Serve immediately or store in fridge or cooler.
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