Millie's Dilly Potato Salad
3 TbspInglehoffer stone ground mustard
1 Tbspyellow mustard
1 cdill pickles, diced
6 largehard boiled eggs
1-1 1/2 Tbspfresh minced dill
1/4 tspcelery seed
·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.