Dilly Potato Salad
I never thought I would put hard-boiled egg(s) into potato salad, but here it is, with dill pickles too! Cook the potatoes the day before you make the salad.
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PrintIngredients
For 8 Serving(s)
Recipe
- 2½ lbs. potatoes
- ¼ cup(s) finely diced celery
- 3 green onions, thinly sliced
- ½ cup(s) diced dill pickles
- 3 tablespoon(s) dill pickle juice
- 1/3 cup(s) mayo
- 1½ teaspoon(s) apple cider vinegar
- 1 tablespoon(s) Dijon mustard
- ¾ teaspoon(s) salt
- dash of pepper
- 1 hard boiled egg, peeled and chopped
Dilly Potato Salad Directions
Wash potatoes. Boil in 2-3 cups water on the stove-top for one hour, or until cooked. Or, cook them in the INSTANT POT following manufacturers instructions (about 20 min on pressure-cooking setting). Allow potatoes to cool, and then place them in the refrigerator until cold.
Peel and cube potatoes, and place in a large bowl. Add celery, green onions and pickles.
Whisk together dill pickle juice, mayo, vinegar, mustard, salt and pepper. Add to potato mixture and mix well.
Mix in the hard boiled egg. Refrigerate until serving.
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