Recipe by CHEF GRPA
Dill pickles add pizzazz to this old-fashioned chilled salad. The creamy, well-dressed side dish makes a flavorful and attractive addition to a Fourth of July picnic or church supper. My friends request this potato salad for any function we attend.
- 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)
Directions See How It's Made
- 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.!