Millie's Dilly Potato Salad

Millie Johnson


Everyone loves this potato salad! I use dill pickles instead of the traditional sweet pickles and a German stone ground mustard (Inglehoffer) that is fantastic . Some of my family members do not like raw onion (me included) so I will dip us out a bowl before I add the onions. It is rare to have any leftovers, so if you want some for later you better hide you a little bowl of it!

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8 - 10


15 Min


25 Min


Stove Top


6 medium
1 c
3 Tbsp
Inglehoffer stone ground mustard
1 Tbsp
yellow mustard
1 c
dill pickles, diced
6 large
hard boiled eggs
1-1 1/2 Tbsp
fresh minced dill
1/4 tsp
celery seed
salt and pepper to taste
1 small
diced onion or green onions * optional

Directions Step-By-Step

Peel, wash and cut potatoes into large cubes. If using red potatoes just wash and cube. Cook til fork tender in large pot with salted water, 2 inches above potatoes. Boil your eggs at the same time. Do not overcook potatoes. Drain immediately so they don't absorb water.
Dump potatoes into large bowl. Pour water off eggs then cover eggs with ice or cold water and set aside. (helps with peeling them)
Dice pickles. To potatoes add pickles, mayo, both mustards, minced dill, and celery seed. Gently mix.
Peel and dice eggs. Add to potatoes along with the diced onions* (optional). Add salt and pepper to taste. Mix gently. Serve immediately or store in fridge or cooler.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Gluten-Free