

Dill Pickle Potato Salad

Recipe - FAIRWAY MARKET OF 74TH STREET

Dill Pickle Potato Salad
Prep Time40 Minutes
Servings8
00Ingredients
3 lbs. red skinned potatoes
1 cup Grillo's dill pickles sliced/chopped
1 1/2 cups diced celery
1 1/4 cup mayonnaise
2 tbsp onion powder
4 tablespoons Grillo's pickle juice
1 tablespoon white vinegar
1 1/2 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.
40 minutes
Prep Time
0 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Black Bear Potato Salad, Red Skin, 16 Ounce
Not Available
Celery Bunch, 1 Each
Hellmann's Real Mayonnaise, 30 Ounce
On Sale!
McCormick Onion Powder, 2.62 Ounce
Not Available
Spectrum Distilled White Vinegar, 32 Fluid ounce
Emeril's Dijon Mustard, 12 Ounce

Fresh Dill, 1 Each
MORTON SEA SALT Sea Salt - Coarse Salt, 17.6 Ounce
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.