Dill Pickle Potato Salad with Eggs
Creamy potato salad with tender potatoes, chopped eggs, dill pickles, and green onions in a tangy mayonnaise dressing.
Ingredients
Main Ingredients
- 2 lb waxy potatoes such as Yukon Gold or red, peeled and cut into 3/4 inch cubes
- 3 large hard boiled eggs chopped into 1/2 inch pieces
- 4 dill pickle spears diced
- ⅓ cup sliced green onions
- 1 cup mayonnaise
- 1 ½ tsp yellow mustard
- ¾ tsp celery salt
- ½ tsp salt plus more for the cooking water
- ½ tsp black pepper
- 1 tsp apple cider vinegar
- ¼ tsp smoked paprika for garnish
Instructions
Cooking
- Place the potatoes in a large pot, cover with cold salted water, bring to a boil, and cook for 10 to 15 minutes, until tender but still holding their shape.
- Cook the eggs in a separate pot: cover with cold water, bring to a boil, turn off the heat, cover, and let stand 12 minutes. Cool in ice water, then peel and chop.
- Drain the potatoes and spread them out to cool until barely warm.
- Stir together the mayonnaise, mustard, celery salt, salt, pepper, and vinegar in a large bowl.
- Gently fold in the cooled potatoes, eggs, pickles, and green onions.
- Cover and refrigerate for at least 1 hour. Sprinkle with smoked paprika before serving.
Notes
Keep refrigerated and use within 3 to 4 days. Return to the refrigerator within 2 hours of serving, or within 1 hour if it is hotter than 90 degrees F. Do not freeze. Prep time includes cooling and chilling. Nutrition is an estimate calculated from the ingredients.