Millie's Dilly Potato Salad

Millie Johnson

By
@BISCUITMAKR

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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Comments:

Serves:

8 - 10

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

6 medium
potatoes
1 c
mayonnaise
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

1
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.
2
Dump potatoes into large bowl. Pour water off eggs then cover eggs with ice or cold water and set aside. (helps with peeling them)
3
Dice pickles. To potatoes add pickles, mayo, both mustards, minced dill, and celery seed. Gently mix.
4
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