Dill Pickle Potato Salad


Serves: 9
Total Calories: 398

Ingredients

3 pounds potatoes (about 8 medium)
6 hard-cooked eggs, chopped
3 ribs celery, 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)

Directions:

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 eggs, celery, onions, and pickles.

In a small bowl, combine 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.

Nutritional Facts:

Serves: 9
Total Calories: 398
Calories from Fat: 284

This Dill Pickle Potato Salad recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the Midwest Cookbook Cookbook:
Cucumbers in Sour Cream
Artichoke Heart Salad
Thunder & Lightning
Summertime Salad
Spaghetti Salad
Corn and Pasta Salad
Baked German Potato Salad
Back Home in Indiana Potato Salad
Deviled Potato Salad
Greek Roasted Potato Salad
Dill Pickle Potato Salad
Sauerkraut Salad
Spinach Salad
Spinach Salad with Bacon and Apple
Spinach and Fruit Salad
Asparagus, Spinach & Turkey Salad
Hot Baked Turkey Salad
Mary Alice’s Hot Chicken Salad
Wong’s Chinese Chicken Salad
Card Club Chicken Salad
Garden Club Salad
Berried Treasure Chicken Salad
Fruit Chicken Salad
Fruited Chicken Salad
Rhubarb Swirl Salad
Jane’s Orange Salad
Pineapple & Mango Salad
Pear and Brie Salad
Taffy Apple Salad
Apple Salad I
Apple Salad II
Golden Raisin Coleslaw
Mild Tomato Aspic Salad
Roasted Beet Salad
Sliced Zucchini Pickles
Idiot Pickles




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