Dill Pickle Potato Salad

Dill Pickle Potato Salad

A fun twist on traditional potato salad! Tangy dill pickle potato salad that’s perfect for your next picnic, potluck, or cookout.


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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.

Drain the potatoes and eggs.

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.

Halve the potatoes, then place them into a large bowl with the chopped celery, scallions, pickles and eggs, if using.

Add dressing and toss to combine. Cover and refrigerate for at least two hours, then serve.

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