Dill Pickle Potato Salad With Eggs
Taste Tester Notes; for a nice presentation just before serving arrange cooked egg wedges around the top of the bowl, plan ahead the salad needs to chill for at least 4 hours before serving, 1 teaspoon celery seed may be added in
SERVING 8-10
INGREDIENTS:
3 pounds potatoes (about 8 medium red potatoes, peeled)
6 hard-cooked eggs, chopped (more to place around the top of bowl before serving)
3 celery ribs, finely diced
1 bunch green onions, chopped (about 6-8)
2 medium dill pickles, finely chopped (hand-squeeze out as much moisture as possible after chopping)
1-1/2 cups mayonnaise
3 tablespoons sour cream
2 tablespoons dill pickle juice, or to taste (use the juice from the pickle jar)
1 tablespoon prepared yellow mustard
1/2 teaspoon garlic powder (garlic lovers can use 1 teaspoon)
1 teaspoon seasoned salt (or to taste, can use white salt)
1/2 teaspoon fresh ground pepper
INSTRUCTIONS:———————————
Place potatoes in a large pot with 1 tablespoons each white salt and white vinegar; cover with cold water and cover with water and bring to a boil, reduce heat cover and simmer for 20-30 minutes or until fork-tender; drain and cool.
Peel and cube potatoes, then place in a large bowl.
Add the eggs, celery, green onions and chopped dill pickles
In a small bowl combine the mayonnaise, sour cream, pickle juice, mustard, garlic powder, salt and pepper; pour over potato mixture, then gently toss to combine.
Cover and refrigerate for at least 4 hours.
Before serving if desired place cooked egg wedges around the top of the bowl.
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