Dill Pickle Potato Salad

- Sara C.

READER REVIEW

"What a refreshing, fun potato salad! Easy too! Perfect for my barbecue. Will make again!"

2 pounds red creamer potatoes 1½ cups celery 2 tbsp. parsley ¾ cup scallions 3 tbsp. dill ¾ cup pickles ¼ cup mayonnaise 3 tbsp. Dijon mustard 1 tsp. pickle juice salt & pepper

INGREDIENTS

FULL RECIPE

Dill Pickle Potato Salad

YIELD

10 servings

TYPE

salad

TIME

45 min.

LEVEL

easy

Slice 2 pounds of red creamer potatoes. I slice them in half, then in quarters.

1.

I turn the slices on their side and slice one more time to get the perfect, bite-size pieces.

2.

Boil potatoes about 15 minutes, or until potatoes are boiled, yet still firm. Strain and refrigerate for at least 20 minutes.

3.

While potatoes cool, prep other ingredients. Dice 1½ cups celery nice and small.

4.

Finally chop 2 tbsp. parsley.

5.

Thinly slice ¾ cup scallions. Include all of the white bulbs and greens too.

6.

Finely chop 3 tbsp. dill.

7.

Dice ¾ cup pickles.

8.

In a small bowl stir ¼ cup mayonnaise, 3 tbsp. Dijon mustard and 1 tsp. pickle juice.

9.

Once the potatoes are cool, place every ingredient in a mixing bowl, gently stir, sprinkle with salt and pepper, and serve.

10.