Dill Pickle Potato Salad

Dill Pickle Potato Salad Recipe

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Theresa Burgess


Down Home Potato Salad

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15 Min
10 Min


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
1/2 c
miracle whip
1 c
1 Tbsp
cider vinger
2 tsp
yellow mustard
1 tsp
celery seed
salt and pepper to taste


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.
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.
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.
4In a separate bowl, whisk together miracle whip, mayonnaise, celery seed and yellow mustard. Season with salt and pepper to you liking.
5Toss dressing with potatoes. Chill at least 1 hour.

About Dill Pickle Potato Salad

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