millie's dilly potato salad
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!
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
8 - 10
Ingredients
- 6 medium potatoes
- 1 cup mayonnaise
- 3 tablespoons Inglehoffer stone ground mustard
- 1 tablespoon yellow mustard
- 1 cup dill pickles, diced
- 6 large hard boiled eggs
- 1-1 1/2 tablespoons fresh minced dill
- 1/4 teaspoon celery seed
- - salt and pepper to taste
- 1 small diced onion or green onions * optional
How To Make millie's dilly potato salad
-
Step 1Peel, 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.
-
Step 2Dump potatoes into large bowl. Pour water off eggs then cover eggs with ice or cold water and set aside. (helps with peeling them)
-
Step 3Dice pickles. To potatoes add pickles, mayo, both mustards, minced dill, and celery seed. Gently mix.
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Step 4Peel 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.
- 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!
Discover More
Category:
Vegetables
Category:
Potatoes
Category:
Other Side Dishes
Category:
Potato Salads
Category:
Other Salads
Diet:
Gluten-Free
Culture:
American
Ingredient:
Potatoes
Method:
Stove Top
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