Creamy Dill Pickled Potato Salad recipe


  • 3 lbs red potatoes, boiled and cubed
  • 4-6 eggs, hard boiled and diced
  • 1 large dill pickles, diced
  • 1/4 cup pickle juice
  • 1/4 cup fresh dill, minced
  • 1-2 cup mayonnaise
  • 1/2 teaspoon mustard powder
  • 1/2 onion, finely chopped
  • kosher salt, to taste
  • fresh ground black pepper, to taste

Cooking Instructions

Put the potatoes in a large bowl.
Sprinkle with the pickle juice and gently toss.

Mix 1 cup mayonnaise with mustard, onion, dill, pickle and eggs; add to potatoes stirring in (adding more mayonnaise will make the salad creamier).

Season with salt and pepper to taste.Serve at room temperature or chilled.

25 Feb 2011     952 views     NON-Vegetarian       Salad > Green Salad

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