Dill Pickle Potato Egg Salad

Dill Pickle Potato Egg Salad is a delicious twist on the classic potato salad. With tangy dill pickles, hard-boiled eggs, and creamy mayonnaise, this salad is sure to be a hit at your next picnic or barbecue.

Why Make Dill Pickle Potato Egg Salad

If you’re tired of the same old potato salad, then this Dill Pickle Potato Egg Salad is the perfect recipe to try. The addition of dill pickles adds a tangy crunch that takes this salad to the next level.

How to Make Dill Pickle Potato Egg Salad

1. In a large pot, add the potatoes and enough water to cover them by about an inch.
2. Bring to a boil and cook for about 15 minutes or until fork-tender. Drain the potatoes and let them cool.
3. Once the potatoes are cool enough to handle, cut them into bite-sized chunks and place them in a large mixing bowl.
4. Chop 4 of the hard-boiled eggs and slice the fifth one.
5. Add the chopped eggs, chopped pickles, and chopped onion to the potatoes.
6. In a separate mixing bowl, combine the mayonnaise, celery seed, salt, and pepper.
7. Pour this mixture into the bowl with the potatoes and stir gently until everything is coated.
8. Top with the sliced egg and a sprinkle of paprika.
9. Cover and refrigerate for 2 hours or overnight before serving.

Serving Suggestions

Serve Dill Pickle Potato Egg Salad as a side dish at your next cookout or picnic. It pairs perfectly with grilled meats, sandwiches, or as a tasty addition to any meal.

Storage Information

Store any leftover salad covered in the refrigerator for up to 3 days.

Some Techniques or Tips

• Be sure to let the potatoes cool completely before adding the mayonnaise mixture to prevent it from melting.
• You can adjust the amount of mayonnaise to suit your taste. Add more if you like a creamier salad or less if you prefer it lighter.
• For extra flavor, you can add chopped fresh dill or parsley to the salad.

FAQs about Dill Pickle Potato Egg Salad

1. Can I use russet potatoes instead of red potatoes? Yes, you can use russet potatoes if you prefer. Just be sure to peel them and cut them into bite-sized chunks before cooking.
2. Can I make this salad ahead of time? Yes, you can make this salad a day in advance. Just be sure to store it covered in the refrigerator until you’re ready to serve.
3. Can I use sweet pickles instead of dill pickles? Yes, you can use sweet pickles if you prefer a sweeter flavor. However, the tangy flavor of dill pickles pairs perfectly with the savory potatoes and eggs in this salad.

RECIPE

INGREDIENTS

• 4 lbs medium red potatoes, peeled and halved
• 5 eggs, hard-boiled
• 1 cup dill pickles, chopped
• 1 small onion, chopped
• 1 1/2 cups mayonnaise
• 1 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Paprika

INSTRUCTIONS

1. In a large pot, add the potatoes and enough water to cover them by about an inch.
2. Bring to a boil and cook for about 15 minutes or until fork-tender. Drain the potatoes and let them cool.
3. Once the potatoes are cool enough to handle, cut them into bite-sized chunks and place them in a large mixing bowl.
4. Chop 4 of the hard-boiled eggs and slice the fifth one.
5. Add the chopped eggs, chopped pickles, and chopped onion to the potatoes.
6. In a separate mixing bowl, combine the mayonnaise, celery seed, salt, and pepper.
7. Pour this mixture into the bowl with the potatoes and stir gently until everything is coated.
8. Top with the sliced egg and a sprinkle of paprika.
9. Cover and refrigerate for 2 hours or overnight before serving.