Ingredients
3 pounds red potatoes
1 cup chopped dill pickles
1 ½ cups diced celery
6 hard boiled eggs, chopped (optional)
Dressing:
1 ¼ cup mayonnaise
3 tablespoons minced white onion
4 tablespoons dill pickle juice
1 tablespoon white vinegar
1 ½ tablespoons Dijon mustard
4 tablespoons chopped fresh dill
Salt and black pepper to taste
Instructions
1. Wash and chop red potatoes; boil until fork tender. Drain and cool.
2. Chop dill pickles, celery, and eggs if using.
3. Whisk together mayonnaise, onion, pickle juice, vinegar, mustard, and dill to make dressing.
4. In a large bowl, combine potatoes, pickles, celery, and eggs.
5. Pour in dressing and gently toss to coat everything evenly.
6. Season with salt and black pepper to taste.
7. Chill for at least 1 hour before serving for best flavor.
Notes
For extra flavor, use dill pickle juice from refrigerated pickles.
Add thinly sliced red onion for a sharper bite.
Tastes best when made a few hours ahead.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 2g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg