Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Dill Pickle Potato Salad
At a Glance
- Prep
- 20 minutes
- Cook
- 30 minutes
- Total
- 40 min
- Yield
- 8.00 - serving(s)
Categories
- Salad
Cuisine
- American
Cooking Method
- Stovetop
Difficulty
- Medium
Dietary
- no dairy-free (may contain eggs)
- traditional
Allergens
- Possible Eggs — check ingredient labels
- Possible Celery — check ingredient labels
- May contain soy — check ingredients
- Possible Mustard — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Dill Pickle Potato Salad brings together 3 lbs potatoes (about 8 medium), 6 hard-cooked eggs, chopped, 3 celery ribs, chopped in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 8 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 3 lbs potatoes (about 8 medium)
- 6 hard-cooked eggs, chopped
- 3 celery ribs, chopped
- 6 green onions, chopped
- 2 medium dill pickles, finely chopped
- 1 1/2 cups mayonnaise
- 1/4 cup pickle juice
- 4 1/2 teaspoons prepared mustard
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 leaf lettuce (optional)
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
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 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.
My Note: I found this recipe in a "Bonus Book" that came with my TOH magazine in June, 2006. I am not a potato salad fan, but I have changed my tune, though. This recipe is AWESOME. Other potato salad is very similar to this, but it doesn't have any dill pickle juice, salt, or celery seed. It does have garlic and onion powder though. It is a very delicious recipe! I think I can play with this one some.!
Keep Cooking
More Salad Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
