Dill Pickle Potato Salad Recipe

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Dill Pickle Potato Salad

Theresa Burgess

By
@tdtc332004

Down Home Potato Salad


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Rating:

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Serves:

8

Prep:

15 Min

Cook:

10 Min

Method:

Stir-Fry

Ingredients

1 lb
russet potatoes diced into 3/4 inch pieces (about 2 1/2 cups)
1 lb
yukon gold potatoes diced into 3/4 inch pieces (acout 2 1/2 cups)
1/2 c
carrots diced into 1/4 inch pieces
1/2 c
frozen green peas
1/2 c
celery diced into 1/4 inch pieces
3/4 c
yellow onion diced into 1/4 inch pieces
1/2 c
dill pickle diced into 1/4 inch pieces
5
eggs
1/2 c
miracle whip
1 c
mayonnaise
1 Tbsp
cider vinger
2 tsp
yellow mustard
1 tsp
celery seed
salt and pepper to taste

Directions Step-By-Step

1
Fill a large saucepan 2/3 of the way with water. Add potatoes, pinch of salt, and bring to a boil. Simmer for 6-8 minutes or until potatoes are tender but firm when pierced with a fork. During the last 3 to 4 minutes add the diced carrots and frozen green peas.
2
Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover pan and remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3
Drain potatoes, carrots and peas and place in a bowl. Sprinkle vinegar on warm potatoes. Add diced dill pickles, celery, onion and hard boiled eggs.
4
In a separate bowl, whisk together miracle whip, mayonnaise, celery seed and yellow mustard. Season with salt and pepper to you liking.
5
Toss dressing with potatoes. Chill at least 1 hour.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American