Dill Pickle Potato Salad

Dill Pickle Potato Salad

Prep Time: 15 minutes

Serves: 8–10

Ingredients

  • 6 cups water
  • 2-1/2 cups white vinegar
  • 1/4 cup kosher salt
  • 9 cloves garlic
  • 6 large sprigs fresh dill
  • 3 lbs medium-sized red skinned potatoes
  • 2 cups mayonnaise
  • 1/2 cup dill pickle juice
  • 1 cup small diced dill pickle
  • 1 cup small diced celery
  • 3 hardboiled eggs, chopped

Preparation

Place the water, vinegar, salt, garlic, and dill into a large pot.

Rinse the potatoes and cut into 3/4 of an inch pieces.

Place the potatoes in the water and vinegar mixture, and boil until tender.

Drain the potatoes and spread out on a baking sheet.

Discard the dill, pick out all the garlic, and let it cool separately.

Let potatoes cool completely.

In a large bowl, combine the mayonnaise, pickle juice, dill pickles, celery, and hard-boiled eggs.

Finely chop the pickled garlic and stir it into the dressing.

Add the potatoes and stir until they are coated with the dressing. Chill for at least 1 hour.

Cook's Notes

If you don't want to use all of the pickled garlic in this salad, you can also use it in salad dressings or chop it up and add it to sautéed vegetables.

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