Millie's Dilly Potato Salad
By
Millie Johnson
@BISCUITMAKR
4
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!
Rating:
★★★★★ 3 votes5
Comments:
Serves:
8 - 10
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
-
6 mediumpotatoes
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1 cmayonnaise
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3 TbspInglehoffer stone ground mustard
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1 Tbspyellow mustard
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1 cdill pickles, diced
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6 largehard boiled eggs
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1-1 1/2 Tbspfresh minced dill
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1/4 tspcelery seed
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·salt and pepper to taste
-
1 smalldiced onion or green onions * optional
How to Make Millie's Dilly Potato Salad
- 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.
