Total Time
Prep 20 mins
Cook 15 mins

Potato salad with a twist - less mayo, more mustard. And not sweet - dill pickles take the place of traditional sweet pickles, And seasonings are savory and piquant to match the dill.

Ingredients Nutrition


  1. Place potatoes in large bowl while warm. Sprinkle with rice wine vinegar and toss. Add all other vegetables, pickles, and eggs.
  2. Combine dressing ingredients in small bowl. Whisk to mix thoroughly.
  3. Add dressing to vegetables and mix. Sprinkle top with paprika and seasoned pepper.
  4. Chill at lest 2 hours to allow flavors to blend.
Most Helpful

I saw this as the Recipe of the Day on the 24th, and by 9:30 am it was in the refrigerator blending all its flavors! We were going to have grilled chicken for lunch, and I hadn't planned anything to go with it. Wow! This was terrific. I made the whole recipe for just the two of us. So after lunch, when we still had a pile of it left, we got the idea to take some to our neighbors who were expecting company for dinner. They just raved about it afterwards! It was perhaps the best potato salad any of us had even eaten! Yum. Sure started off our summer eating in a fine way! Thanks, dianegrapegrower!!

Tisherself May 26, 2009

Wonderful! My pickle-loving family gobbled this up! We ususally make very savory- vinegary potato salads so I knew this one would please my crew. We also loved all of the crunchy celery!! We'll make this again! Thanks dianegrapegrower.

Acerast May 25, 2009

This is a little like one my Mum used to make. A nice addition is to add some finely chopped green apple and/or some deseeded cucumber. This was always a family favourite!

Mortison May 24, 2009