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millie's dilly potato salad

(3)
BISCUITMAKR avatar
Recipe by
Millie Johnson
@BISCUITMAKR
Valley Head, AL

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!

(3)
yield 8 - 10
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For millie's dilly potato salad

  • 6 md
    potatoes
  • 1 c
    mayonnaise
  • 3 Tbsp
    Inglehoffer stone ground mustard
  • 1 Tbsp
    yellow mustard
  • 1 c
    dill pickles, diced
  • 6 lg
    hard boiled eggs
  • 1-1 1/2 Tbsp
    fresh minced dill
  • 1/4 tsp
    celery seed
  • salt and pepper to taste
  • 1 sm
    diced onion or green onions * optional

How To Make millie's dilly potato salad

  • 1
    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.
  • 2
    Dump potatoes into large bowl. Pour water off eggs then cover eggs with ice or cold water and set aside. (helps with peeling them)
  • 3
    Dice pickles. To potatoes add pickles, mayo, both mustards, minced dill, and celery seed. Gently mix.
  • 4
    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.
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