Potato Salad with Dill Pickles

READY IN: 2hrs 30mins

INGREDIENTS

  • 6mediumrusset potatoes (Boiled)
  • 6largeeggs (Hard Boiled, Use one to decorate top)
  • 2largecelery ribs (diced)
  • 1smallyellow onions (diced) or 3 green onions, including tops(diced)
  • 10dill pickle slices (diced)
  • 1cup real mayonnaise
  • 13 cup spicy spicy brown mustard
  • 14 cuppickle juice (add slowly adjusting you your taste and thickness)
  • salt & pepper (to taste)
  • paprika (optional)
  • NUTRITION INFO

    Serving Size: 1 (321) g

    Servings Per Recipe:4

    Calories: 381.4

    Calories from Fat 75 g 20 %

    Total Fat 8.3 g 12 %

    Saturated Fat 2.5 g 12 %

    Cholesterol 279 mg 93 %

    Sodium 540.4 mg 22 %

    Total Carbohydrate60.5 g 20 %

    Dietary Fiber 8.7 g 34 %

    Sugars 4.5 g 18 %

    Protein 17.3 g 34 %

    DIRECTIONS

  • Boil potatoes in salted water until fork tender.
  • Remove from water and cool till you can handle.
  • Peel potatoes and dice into bite-sized pieces.
  • Hard boil the eggs and immediately cool in cold water.
  • Peel the shells as soon as cool enough to handle.
  • Mix together in a small container the 1 cup of mayonnaise, 1/3 cup of spicy brown mustard and 1/4 cup pickle juice(remember to add the pickle juice slowly to taste/thickness).
  • In a large bowl: combine potatoes, hard-boiled eggs, pickles, celery and onion.
  • Pour on dressing, mix and toss.
  • Salt & Pepper to taste.
  • Slice extra egg to decorate top and sprinkle with paprika.
  • Refrigerate at least one hour or overnight.
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