Dill Pickle Potato Salad

Total Time Prep: 20 min. + chilling Bake: 20 min. + cooling

Yield 10 servings

This dill pickle potato salad uses pickle juice instead of vinegar to add a tangy, zippy flavor to the creamy dressing. Chopped pickles add an irresistible crunch to the salad.

Ingredients

3 pounds potatoes (about 8 medium)
6 hard-boiled large eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1-1/2 cups mayonnaise
1/4 cup dill pickle juice
4-1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
Optional: Leaf lettuce and dill pickle slices

Directions

Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool.
Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles.
In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.

Nutrition Facts

3/4 cup: 415 calories, 30g fat (5g saturated fat), 139mg cholesterol, 677mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 7g protein.

This creamy dill pickle potato salad makes a flavorful and attractive addition to a Fourth of July picnic or church supper.—Nancy Holland, Morgan Hill, California

Recipe Creator