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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Dill pickles add pizzazz to this old-fashioned chilled salad. The creamy, well-dressed side dish makes a flavorful and attractive addition to a Fourth of July picnic or church supper. Ingredients:
3 pounds potatoes (about 8 medium) |
6 hard-cooked 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 |
leaf lettuce, optional |
Directions:
1. Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until tender. Drain and cool.
2. Peel and cube potatoes; place in a large bowl. Add the eggs, celery, onions and pickles.
3. In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and pepper. Pour over potato mixture; mix well. Cover and refrigerate for at least 4 hours. Serve in a lettuce-lined bowl if desired. Yield: 8-10 servings.
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