Dill Pickle Potato Salad

Ingredients

---FOR THE POTATO SALAD---
3 pounds russet potatoes, cut into 2” pieces
12 hard-boiled eggs, peeled and chopped
1 cup celery, finely diced
½ cup red onion, finely diced
1 (16 oz) jar Mt. Olive Kosher Petite Dill pickles, drained and chopped
¼ cup fresh dill, chopped
---FOR THE DRESSING---
1¼ cups mayonnaise
2 tablespoons Dijon mustard
1–2 tablespoons Mt. Olive Pickle Juicers
1–2 tablespoons Mt Olive Dill Relish
1 teaspoon kosher salt, or to taste
½ teaspoon black pepper
---FOR THE GARNISH---
3–4 scallions, thinly sliced
Additional fresh dill

Instructions

1. Boil peeled potatoes in generously salted water until fork-tender, about 15–20 minutes. Drain and allow to cool completely.
2. In a large bowl, whisk together the mayonnaise, Dijon mustard, pickle juice, dill relish, salt, and pepper until smooth.
3. Add the cooled potatoes, chopped eggs, celery, red onion, chopped pickles, and fresh dill to the bowl.
4. Fold everything together until the potatoes are evenly coated. Try not to overmix—you want some texture and visible chunks of potato and egg.
5. Add an extra splash of pickle juice for more tang or another spoonful of mayo if you'd like it creamier.
6. Cover and refrigerate for at least 1 hour before serving. The flavors improve as it sits.
7. Just before serving, top generously with sliced scallions and fresh dill.
8. Note: If making ahead, reserve a little extra mayo and stir it in before serving, as russet potatoes absorb dressing while chilling.

Servings: 10

Ready in: 80

Course: Side Dish

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