Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Dill Pickle Potato Salad
- Prep Time
- Cook Time
- Difficulty Level Intermediate
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- 6 Russet potatoes, medium or large
- water for boiling
- 1/2 teaspoon salt, add to boiling water
- 3/4 cup hard boiled eggs, chopped
- 1 small onion (red or white,) chopped
- 1/2 tablespoon jarred pimentos, chopped (optional)
- 3 tablespoons mayonnaise, add more or less as desired
- 1/2 tablespoon yellow mustard, add more or less as desired
- 1/4 cup Mt. Olive Hamburger Dill Chips, chopped. Use whole chips for garnish (optional)
- salt to taste
- 1 tablespoon dried dill weed for garnish, add more or less as desired
- Thoroughly wash potatoes. Do not peel. Set aside.
- Add 2 cups of water to a large saucepan. Stir in salt. Add washed potatoes. Add more water to cover.
- Simmer over medium-high heat until fork tender and potatoes break easily. If they are hard/crunchy, boil 5-10 minutes longer.
- Rinse fork-tender potatoes in cold water. Cool 15-20 minutes. Peel. Cut into bite-sized pieces.
- In a medium-sized bowl, combine potatoes, chopped eggs, onion, chopped dill pickles and chopped pimentos (if using). Add mayonnaise one tablespoon at a time until satisfied with the creamy texture. Add mustard a little at a time until satisfied. Season with salt. Stir together.
- Sprinkled dried dill weed over top of prepared potato salad. Adds flavor and makes a nice presentation. (This step is optional.)
- Serve immediately. Or, cover and refrigerate until ready to serve. Although delicious immediately after preparation, it tastes better the next day.
- If desired, garnish each serving with 2-3 whole hamburger dill chips.
- VARIATION: Instead of dill weed, lightly sprinkle 1/4 teaspoon of paprika over prepared potato salad OR sprinkle over each individual serving. It adds a pretty splash of red color!