EDITOR’S NOTE (April 1, 2019): Dill Salad Cubes added as an optional ingredient in the recipe.
This classic side dish is full of tangy, crunchy bits of flavor. Use chopped hamburger dill pickles or dill salad cubes. Excellent served with barbecue, fried chicken, or Cornbread Fish.
Pictured are complimentary jars of pickles from my favorite brand, Mt. Olive. I arranged them in front of the nice box in which they arrived. This is not a paid endorsement. I really love their pickles!
Dill Salad Cubes are perfect in this recipe and on top of burgers! All products are available for purchase in most grocery stores.
You’re invited to check out my recipes for Iced Dill Pickle Juice and Potato Salad made with sweet relish or sweet salad cubes.
Enjoy!
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 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 Or use Dill Salad Cubes.
- salt to taste
- 1 tablespoon dried dill weed for garnish add more or less as desired
Ingredients
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|
- 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, chopped onions, chopped dill pickles (or use 2-3 tablespoons of dill salad cubes), 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.
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!