Dill Pickle Potato Salad
Recipe - Price Rite Marketplace Corporate
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
Bowl & Basket Specialty Red Skin Potato Salad, 48 oz
Not Available
Celery Bunch, 1 each
Mike's Amazing Real Mayonnaise, 22 fl oz
Badia Onion Powder 9.5 oz
Not Available
Mikes Amazing White Vinegar
Bowl & Basket Dijon Mustard, 12 oz
Badia Dill Weed, 0.5 oz
ShopRite Salt, 26 oz
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.