How to Make Perfect Creamy dill pickle potato salad

Creamy dill pickle potato salad. Potato salads and pasta salads have to be my favorite summer side dishes to make. They are so versatile and I can make a big bowl ahead of time. This Dill Pickle Potato Salad is one of my favorites!

The tangy flavor of the pickle juice marries well with the creaminess of the mayonnaise. This dish can be served with just about anything from hamburgers to steaks, to grilled chicken or seafood. Dill Pickle Potato Salad: A creamy mustard potato salad recipe, fun and flavorful with crunchy dill pickles. You can cook Creamy dill pickle potato salad using 9 ingredients and 2 steps. Here is how you cook that.

Ingredients of Creamy dill pickle potato salad

1. It's 1 quart of red skin potatoes cut into bite size pieces.
2. It's 2 tablespoons of chopped celery.
3. You need 3 of spears Valley Brook Farms grape leaf dill pickle spears diced.
4. You need 3 tablespoons of diced scallions (or red onion).
5. You need 3 of heaping tablespoons mayonnaise.
6. It's 2 teaspoons of Valley Brook Farms Flying pepper mustard.
7. It's 1 teaspoon of juice from pickles.
8. You need to taste of Fresh ground pepper.
9. Prepare 1 tablespoon of fresh dill finely chopped.

This is how to make the best potato salad - it promises to be a summer favorite! Dill Pickle Potato Salad is my favorite. I'm picky when it comes to potato salad. Grandma's Creamy Dill Pickle Potato Salad combines red onion, celery, dill pickles, chives and hard boiled eggs into the dreamiest creamy mayo base.

Creamy dill pickle potato salad instructions

1. Bring large pot of well salted water to boil then add potatoes and cook till till tender (about 15 minutes). Drain and let cool while adding other ingredients to a large bowl. Then add potatoes and stir gently. Taste and adjust for seasoning..
2. Cover salad and refrigerate up to an hour before serving.

It is quick to come together and can be served right away or stashed away for a couple of days. Spring and summer are on their way. Sprinkle with the pickle juice and gentle toss. Adding more mayonnaise to the creaminess you desire. Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil.

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