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Dill Pickle Potato Salad
Add a tangy twist and transform your potato salad with our delicious Dill Pickle Dip Mix.
375 (1 ½ cup) Mayonnaise
1.30 kg (3 lbs) Potatoes, peeled (about 7-8 medium)
5 Hard-boiled eggs, chopped
3 Celery ribs, chopped
6 Green onions, chopped
5 Baby dill pickles, chopped (optional)
1
Place potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until tender, about 20-30 minutes. Drain and cool.
2
Meanwhile, add the chopped boiled eggs, celery, green onion and pickles to a large bowl.
3
Cube the cooled potatoes, then add them to the bowl along with the mayonnaise and Dill Pickle Dip Mix and stir to combine.
4
Cover and refrigerate for a minimum of 3 hours or overnight.
Ingredients
375 (1 ½ cup) Mayonnaise
1.30 kg (3 lbs) Potatoes, peeled (about 7-8 medium)
5 Hard-boiled eggs, chopped
3 Celery ribs, chopped
6 Green onions, chopped
5 Baby dill pickles, chopped (optional)