Dill Pickle Potato Salad
Recipe - ShopRite of East Haven
Dill Pickle Potato Salad
Prep Time40 Minutes
Servings8
0Ingredients
3 lbs red skinned potatoes
1 cup Grillo's dill pickles sliced/chopped + 4 tbs Grillo's pickle juice
1 1/2 cups diced celery
1 1/4 cups mayonnaise
2 tbs onion powder
1 tbs white vinegar
1 1/2 tbs Dijon mustard
4 tbs fresh dill, minced
salt, to taste
pepper, to taste
Directions
1. 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.
2. Mix all dressing ingredients in a large bowl. Add remaining ingredients and toss well.
3. Refrigerate at least two hours before serving.
40 minutes
Prep Time
0 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Red Potato, 1 ct, 5 oz
$0.47 avg/ea$1.49/lb
Grillo's Pickles Fresh Classic Dill Pickle Spears, 32 fl oz
On Sale! Limit 4
$4.99 was $6.49$0.16/fl oz
Organic Celery Hearts, 1 each
$3.49
Wholesome Pantry Organic Real Organic Mayonnaise, 15 fl oz
$4.99$0.33/fl oz
Badia Onion Powder, 2.75 oz
$1.99$0.72/oz
Heinz All Natural Distilled White Vinegar, 32 fl oz
$2.99$0.00/ml
French's Dijon Mustard Made with Chardonnay, 12 oz
$3.49$0.29/oz
Organic Dill, 1 ct, 1 each
$2.49
Morton Salt, Plain, 26 Ounce
$2.19$0.08/oz
McCormick Black Pepper - Coarse Ground, 3.12 oz
$5.99$1.92/oz
Directions
1. 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.
2. Mix all dressing ingredients in a large bowl. Add remaining ingredients and toss well.
3. Refrigerate at least two hours before serving.