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Dill Pickle Potato Salad

Total Time

Prep: 20 min. + chilling Bake: 20 min. + cooling

Makes

10 servings

This creamy dill pickle potato salad makes a flavorful and attractive addition to a Fourth of July picnic or church supper.—Nancy Holland, Morgan Hill, California

Ingredients

  • 3 pounds potatoes (about 8 medium)
  • 6 hard-boiled large eggs, chopped
  • 3 celery ribs, 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
  • Optional: Leaf lettuce and dill pickle slices

Directions

  1. Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool.
  2. Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles.
  3. In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.

Dill Pickle Potato Salad Tips

What are the best potatoes for dill pickle potato salad?

A waxy potato (such as red potatoes) is preferable because it holds its shape after cooking. Russets (the kind you bake or mash) make fluffy and airy side dishes, but they fall apart in salads. Yukon Golds are a good pick, and work kind of between the two. Here’s how to pick the right potato for the job.

Should I cut potatoes before boiling for potato salad?

It’s not necessary, but cutting in advance gives you get a shorter cook time. And, if you’ve cut the potatoes into uniform pieces, it ensures more even cooking than having smaller potatoes overcooked and falling apart while large ones are still too firm. As long as the potatoes are relatively uniform, it doesn’t matter if you boil them whole or cut. You can’t go wrong with our top 10 potato salads.

How do you store dill pickle potato salad?

Keep your potato salad covered and refrigerated until it’s ready to serve—and promptly refrigerate any leftovers. Refrigerated potato salad will be fresh and delicious for 3-4 days. If you can, keep the salad cold on the buffet by nesting the bowl down in a container of ice. If it’s been out at room temperature for more than 2 hours, discard the potato salad. Our guide helps you plan how long leftovers will keep.
Research contributed by Christine Rukavena, Taste of Home Book Editor.

Nutrition Facts

3/4 cup: 415 calories, 30g fat (5g saturated fat), 139mg cholesterol, 677mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 7g protein.