Recipe Archives->Salads Potato->Dill 06

Dilled Potato Salad

8 medium russet potatoes, diced
4 large eggs, hard cooked
1 cup mayonnaise
1 tablespoon prepared mustard
3 tablespoon dill pickle juice
1/2 cup dill pickles, minced
1/2 teaspoon dill weed
1/2 teaspoon onion powder
1 salt and pepper, to taste

Hard cook the eggs; chill, remove shells, and cut in half. Remove
yolks and dice the whites. Set aside

Cook potatoes in water until desired tenderness. Drain; rinse under
cold, running water to stop the cooking process.

While potatoes are cooking, combine mashed egg yolks with remaining
ingredients.

Combine chilled potatoes and the sauce mixture. Add egg whites.

Refrigerate for several hours or overnight, to allow flavors to
blend.

Check for moisture. If too dry, add more pickle juice or milk until
desired consistency is achieved.

Sprinkle paprika on top just prior to serving, if desired.

VARIATIONS:

- Use dill pickle relish instead of chopped pickles.

- Use fresh minced onions in place of onion powder.

- Add finely chopped celery for crunchiness.

- Add a dash of tabasco sauce for a little extra zing.

Printable version: dill06.txt.