Susan’s Dill Pickle Potato Salad2013-05-27
- Servings : 6-8
- Prep Time : 45m
- Cook Time : 60m
- Ready In : 1:45 h
5 lbs potatoes (russet or white potatoes are best)
4 stalks celery, chopped small
1 medium onion, chopped finely
1 dozen hard-boiled egg, cut in bite sized pieces
4 -5 med-large dill pickles, chopped
1 tablespoon salt (more to taste)
1 tablespoon pepper (more or less)
2 -3 tablespoons mustard (I like guldens brown)
2 tablespoons pickle juice
1 cup Best Foods Mayonnaise (or more to taste)
1. Bake potatoes (microwave or oven) as they don’t get soggy like boiled ones, cool to handle. Peel and cut in large chunks.
2. Use large bowl to mix potatoes, celery, pickles, onion and eggs. Mix carefully so as not to mash potatoes.
3. Mix dressing by mixing last 4 ingredients together in a small bowl or just add to salad bowl & mix. Stir to coat all ingredients and taste for saltiness.
4. Chill several hours or overnight. Taste for seasoning & add more of anything you like (salt, mustard, pickles, olives etc). If too dry add more mayo.