dill pickle potato salad
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Down Home Potato Salad
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yield
8 serving(s)
prep time
15 Min
cook time
10 Min
method
Stir-Fry
Ingredients For dill pickle potato salad
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1 lbrusset potatoes diced into 3/4 inch pieces (about 2 1/2 cups)
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1 lbyukon gold potatoes diced into 3/4 inch pieces (acout 2 1/2 cups)
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1/2 ccarrots diced into 1/4 inch pieces
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1/2 cfrozen green peas
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1/2 ccelery diced into 1/4 inch pieces
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3/4 cyellow onion diced into 1/4 inch pieces
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1/2 cdill pickle diced into 1/4 inch pieces
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5eggs
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1/2 cmiracle whip
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1 cmayonnaise
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1 Tbspcider vinger
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2 tspyellow mustard
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1 tspcelery seed
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salt and pepper to taste
How To Make dill pickle potato salad
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1Fill 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.
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2Place 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.
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3Drain potatoes, carrots and peas and place in a bowl. Sprinkle vinegar on warm potatoes. Add diced dill pickles, celery, onion and hard boiled eggs.
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4In a separate bowl, whisk together miracle whip, mayonnaise, celery seed and yellow mustard. Season with salt and pepper to you liking.
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5Toss dressing with potatoes. Chill at least 1 hour.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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