DILL PICKLE POTATO SALAD

We add each chopped and sliced dill pickles to this creamy potato salad, making sure you get the style of pickles in each bite, with some bites have a huge burst of crunchy pickle goodness.

INGREDIENTS

• three kilos Yukon Gold potatoes
• ½ cup dill pickle juice divided
• 4 tough boiled eggs chopped
• 1 cup dill pickles sliced & chopped see notes
• ½ cup finely diced candy onion optional
• 1 ¼ cups mayonnaise
• 2 teaspoons yellow mustard
• 3 tablespoons chopped sparkling dill
• ½ teaspoon celery seed
• Salt and pepper to style

INSTRUCTIONS

1. Peel the potatoes and chop into ½ – ¾ inch chunks. Add potatoes to a pot of boiling water and boil till simply fork tender, about 15 minutes. Do now not overcook.
2. Drain the liquid from the potatoes and region the potatoes in a massive bowl. Pour ¼ cup of dill pickle juice over the potatoes and let cool for 30 minutes.
3. Once the potatoes are cooled, add the eggs, pickles, and onion. Stir gently to combine.
4. Add the mayonnaise, mustard, dill, celery seed, and ultimate ¼ cup of pickle juice to a small bowl and stir nicely to combine. Add salt and pepper to taste, maintaining in thinking the pickles are salty – we typically add about half of teaspoon of each.
5. Pour the dressing over the potatoes and stir to coat. The greater you stir, the extra the potatoes will ruin up – we like ours more often than not nonetheless in chunks however you can preserve stirring to mash them extra if preferred.
6. Cover and refrigerate for at least two hours earlier than serving.

TIPS & NOTES:

We like to do a mixture of finely chopped pickles and slices of pickles. The chopped pickles disperse higher so you get pickle in every chunk and the slices of pickles add a massive pop of taste each and every time you get a chew with one. We use toddler dills – a smaller measurement than a usual pickle.
I love this with onion, however regularly depart it out for choosy eaters. The salad is nevertheless scrumptious both way!

Enjoy.

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