Prep 30 mins
Cook 30 mins
I'm usually not brand loyal, but Best Foods (Hellman's) mayonnaise really does make a difference with this recipe. If you must substitute, please avoid Miracle Whip, because it just doesn't taste right. This recipe was created by my mother in 1957.
- 3 quarts potatoes, boiled, peeled &, cubed
- 1 cup green onion, chopped
- 3⁄4 cup dill pickle, finely chopped (do not substitute relish)
- 4 ounces diced pimentos
- 6 hard-boiled eggs, diced
- 2 cups Best Foods Mayonnaise
- 1⁄2 cup pickle juice
- 3 tablespoons prepared mustard
- 2 teaspoons salt
- 1⁄2 cup celery, finely chopped
- 1⁄2 cup bell pepper, finely chopped
- Combine mayo, pickle brine, mustard, salt to make the dressing (pickle brine is the liquid from the dill pickle jar).
- Toss with potatoes and other ingredients.
- The flavors blend and improve after chilling for several hours or overnight.
Good overall, but alot of people thought that is was purchased and it did taste a lot like supermarket potato salad, even with the peppers.
We loved this! I cut the portions back since there are only 2 of us. I have never added pimiento, or green pepper to my potato salad before, but we really enjoyed these additions. Thanks for sharing your recipe. Made for Spring PAC 2014.
I scaled the recipe down to 5 small potatoes, used about 1/8-1/4 cup brine and about 8 dill pickle chips, diced small, 2 scallions, fresh red bell pepper instead of pimiento, a tsp. of mustard, and about 1/3 cup mayo. Delicious!