A classic side dish made with chopped hamburger dill pickles instead of sweet salad cubes or sweet relish. The perky flavor is great with oven barbecue, fried chicken, fried fish, meatloaf, and more.
You’re invited to check out my recipes for Iced Dill Pickle Juice and Potato Salad with sweet relish or sweet salad cubes.
Enjoy!
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 6 Russet potatoes See recipe notes.
- water for boiling
- 1/2 teaspoon salt add to boiling water
- 3/4 hard boiled eggs chopped
- 1 small onion (red or white) chopped
- 1/2 tablespoon jarred pimentos (optional) chopped
- 3 tablespoons Miracle Whip or mayonnaise add more or less as desired
- 1/2 tablespoon yellow mustard add more or less as desired
- 1/4 cup hamburger dill chips, chopped use whole chips for garnish (optional)
- salt to taste
- 1 tablespoon dried dill weed for garnish add more or less as desired
Ingredients
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Instructions
- Thoroughly wash potatoes. Do not peel. Set aside. Add 2 cups of water to a large sauce pan. Stir in salt. Add washed potatoes. Add more water to cover.
- Simmer over medium-high heat until fork tender and potatoes break easily. If they are hard/crunchy, boil 5-10 minutes longer. Rinse fork tender potatoes in cold water. Cool 15-20 minutes. Peel. Cut into bite sized pieces.
- In a medium-sized bowl, combine potatoes, chopped eggs, onion, chopped dill pickles and chopped pimentos (if using). Add mayonnaise (or Miracle Whip) one tablespoon at a time until satisfied with creamy texture. Add mustard a little at a time until satisfied. Season with salt. Stir together.
- Sprinkled dried dill weed over top of prepared potato salad. Adds flavor and makes a nice presentation. This step is optional.
- Serve immediately. Or, cover and refrigerate until ready to serve. Although delicious immediately after preparation, it tastes better the next day.
- If desired, garnish each serving with 2-3 whole hamburger dill chips.
Recipe Notes
Firm boiled potatoes are too crunchy in potato salad. The best texture is boiled until fork tender. These semi-mushy potatoes will fall apart after boiling. Simple peel and gently chop into small pieces.
VARIATION: Instead of dill weed, lightly sprinkle 1/4 teaspoon of paprika over prepared potato salad OR sprinkle over each individual serving. It adds a pretty splash of red color!