Dill Pickle Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 – ½ cup servings
This classic Dill Pickle Potato Salad combines tender potatoes, chopped eggs, crisp B&G® Dill Pickle Spears, and savory seasonings for the perfect cookout side dish.
Ingredients
- 3 lbs. medium potatoes
- 6 hard-boiled eggs, peeled and chopped
- 4 ribs of celery, small diced
- 6 scallions, thinly sliced
- 6 B&G® Dill Pickle Spears, small diced
- 1 ½ C. mayonnaise
- 6 Tbsp. pickle juice, divided
- 4 tsp. yellow mustard
- 2 tsp. Spice Islands® Beau Monde Seasoning
- ½ tsp. Spice Islands® Medium Grind Black Pepper
Directions
- Wash potatoes and place in a large pot of salted water.
- Bring the water to a boil, cover, reduce heat and simmer for 20-30 minutes or until potatoes are fork tender.
- While the potatoes are cooking, mix the eggs, celery, scallions and pickles in a large bowl.
- In a medium bowl, whisk together the mayonnaise, 4 tablespoons of pickle juice, mustard, beau monde and black pepper.
- Pour the mayonnaise mixture into the egg mixture and stir to combine.
- When potatoes are done, place them in a large bowl of ice water.
- When they are cool enough to handle but still warm in the middle, remove them from the water. Peel and discard the skins.
- Cut the potatoes into ½-inch cubes.
- Drizzle the remaining two tablespoons of pickle juice over the diced potatoes.
- Add the potatoes to the egg mixture and gently toss to combine.
- Serve immediately or refrigerate until ready to eat.
- Store in the refrigerator.
