Creamy dill pickle potato salad This dish can be served with just about anything from hamburgers to steaks, to grilled chicken or seafood. This is for the dill pickle lovers! Sprinkle with the pickle juice and gentle toss.

Ingredients of Creamy dill pickle potato salad

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

Creamy dill pickle potato salad step by step

  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.

I love dill pickles but it is equally delicious with sweet pickles. My dear late mother in law was a sweet pickle potato salad person. This Creamy Cucumber Tomato Salad from Spend with Pennies is a fellow blogger favorite!! Creamy Dill Potato Salad is a classic side dish for summer cookouts, potlucks and holiday dinners. My favorite Potato Gratin is on.

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