Dill Pickle Potato Salad
from the kitchen of Trudy Escoubas

3 pounds of potatoes
6 hard-cooked eggs, finely chopped
3 celery ribs, finely chopped
6 green onions, coarsely chopped
2 medium dill pickles, finely chopped.
1 ½ cups mayonnaise
1/4 cup dill pickle juice
4 ½ teaspoons Dijon mustard
1 teaspoon celery seed
4 tablespoons fresh dill weed, minced
1 teaspoon sea salt
½ teaspoon pepper

Place the potatoes in a heavy pot and cover with
water. Bring to a boil then reduce the heat. Cover
and simmer for 20-30 minutes or until tender. Drain
and cool.

Peel and cut the potatoes into cubes. Combine in a
large bowl with the eggs, celery, onions and pickles.

In a smaller bowl, combine the mayonnaise, pickle
juice, mustard, celery seed, dill weed, salt and pepper.

Pour the dressing over the potato mixture. Toss well.
Cover and refrigerate for at least 4 hours.





 

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