Dill Pickle Potato Salad

Dill Pickle Potato Salad Recipe

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Theresa Burgess

By
@tdtc332004

Down Home Potato Salad

Rating:
☆☆☆☆☆ 0 votes
Serves:
8
Prep:
15 Min
Cook:
10 Min
Method:
Stir-Fry

Ingredients

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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
5
eggs
1/2 c
miracle whip
1 c
mayonnaise
1 Tbsp
cider vinger
2 tsp
yellow mustard
1 tsp
celery seed
salt and pepper to taste

How to Make Dill Pickle Potato Salad

Step-by-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.
  • 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.

Printable Recipe Card

About Dill Pickle Potato Salad

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




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