Dill Pickle Potato Salad

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Celery
  • 4 tbsp Dill, Fresh
  • 3 lbs Potatoes, red
  • 3 tbsp White onion

• Refrigerated

  • 6 Eggs, hard

• Condiments

  • 1 1/2 tbsp Dijon mustard
  • 1 cup Dill pickles
  • 1 1/4 cup Mayonnaise
  • 4 tbsp Pickle, juice

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp White vinegar

Found on spendwithpennies.com

Description

Ingredients

• 3 lbs red skinned potatoes
• 1 cup dill pickles sliced/chopped
• 1½ cups diced celery
• 6 hard boiled eggs, cooled and chopped (optional)
• 1¼ cup mayonnaise
• 3 tablespoons minced white onion
• 4 tablespoons pickle juice
• 1 tablespoon white vinegar
• 1½ tablespoons dijon mustard
• 4 tablespoons fresh dill, minced
• salt & pepper to taste

Directions

• Cut the potatoes and chop into bite sized pieces. Boil the potatoes until tender (approx. 15 minutes). Cool completely. Slightly mash a few of the potatoes.
• Mix all dressing ingredients in a large bowl. Add remaining ingredients and toss well.
• Refrigerate at least two hours before serving.