Pickle Potato Salad

October 07, 2019

Pickle Potato Salad


Ingredients:
  • 3 lbs red skin potatoes, skin on and scrubbed
  • 3 hard large eggs 
  • 3 ribs celery, chopped
  • 1 small red onion, chopped
  • 4 The Real Dill Caraway Garlic Dills spears, chopped 
  • Dill from Caraway Garlic Dills jar
  • 2 tbsp minced fresh dill
  • 2 tbsp pickle brine from Caraway Garlic Dills jar
  • 2 tbsp dijon mustard
  • 2/3 cup mayo
  • Salt and pepper to taste
Directions:
  1. Scrub potatoes under water and chop into large bite size pieces
  2. Add potatoes to a pot and cover with salt water
  3. Boil until potatoes are fork tender, don't overcook!
  4. Drain potatoes and set aside to cool
  5. While the potatoes are cooking, add 3 eggs to a small pot and cover with cold water
  6. Cover the pot with a tight fitting lid and place on the stove on high 
  7. Once the water is boiling, shut off the heat and leave the pot on the hot burner
  8. Let eggs sit for 12-14 min.
  9. Drain, peel, and chop hard boiled eggs
  10. Add boiled potatoes, chopped hard boiled eggs, chopped celery, chopped red onion, chopped pickle spears, minced dill from pickle jar, and fresh dill to a bowl
  11. Add mayo, mustard, pickle brine, salt, and pepper
  12. Mix and adjust seasoning to taste level. You may want to add more pickle brine in addition to salt and pepper