Dill Pickle Potato Salad

Ingredients

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

Instructions

1. Thoroughly wash potatoes. Do not peel. Set aside.
2. Add 2 cups of water to a large saucepan. Stir in salt. Add washed potatoes. Add more water to cover.
3. Simmer over medium-high heat until fork tender and potatoes break easily. If they are hard/crunchy, boil 5-10 minutes longer.
4. Rinse fork-tender potatoes in cold water. Cool 15-20 minutes. Peel. Cut into bite-sized pieces.
5. 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.
6. Sprinkled dried dill weed over top of prepared potato salad. Adds flavor and makes a nice presentation. (This step is optional.)
7. Serve immediately. Or, cover and refrigerate until ready to serve. Although delicious immediately after preparation, it tastes better the next day.
8. If desired, garnish each serving with 2-3 whole hamburger dill chips.
9. 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!

Servings: 6

Ready in: 40

Course: Salad

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