A fun twist on traditional potato salad! Tangy dill pickle potato salad that’s perfect for your next picnic, potluck, or cookout.
Equipment
- large pot
- Whisk
Ingredients
- 3 lbs Little Potatoes
- 2 eggs (optional)
- 3 celery ribs, finely chopped
- 6 scallions, finely chopped
- 2 dill pickles, finely chopped
- 1 cup mayo
- 2 Tbsp dill pickle juice
- 3 tsp mustard
- 1 tsp celery seed
- 3/4 tsp salt
- 1/2 tsp pepper
Instructions
-
Step 1
Place the potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until potatoes are tender. If adding eggs, add them to the pot for the last eight minutes of cooking.
-
Step 2
Drain the potatoes and eggs.
-
Step 3
While the potatoes are cooling, peel and chop the eggs.
-
Make the dressing:
Whisk together the mayo, dill pickle juice, mustard, celery seed, salt, and pepper. Season to taste, adding more salt/pepper/pickle juice to your liking.
-
Step 5
Halve the potatoes, then place them into a large bowl with the chopped celery, scallions, pickles and eggs, if using.
-
Step 6
Add dressing and toss to combine. Cover and refrigerate for at least two hours, then serve.