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prep time
15 Min
cook time
10 Min
method
Stir-Fry
yield
8 serving(s)
Ingredients
- 1 pound russet potatoes diced into 3/4 inch pieces (about 2 1/2 cups)
- 1 pound yukon gold potatoes diced into 3/4 inch pieces (acout 2 1/2 cups)
- 1/2 cup carrots diced into 1/4 inch pieces
- 1/2 cup frozen green peas
- 1/2 cup celery diced into 1/4 inch pieces
- 3/4 cup yellow onion diced into 1/4 inch pieces
- 1/2 cup dill pickle diced into 1/4 inch pieces
- 5 - eggs
- 1/2 cup miracle whip
- 1 cup mayonnaise
- 1 tablespoon cider vinger
- 2 teaspoons yellow mustard
- 1 teaspoon celery seed
- - salt and pepper to taste
How To Make dill pickle potato salad
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Step 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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Step 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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Step 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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Step 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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Step 5Toss dressing with potatoes. Chill at least 1 hour.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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