Place a 3 or 4 hamburger dill pickles on top of each serving.
Secure with a toothpick.
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Dill Pickle Potato Salad
- 6 Russet potatoes
- water for boiling
- 3 hard boiled eggs, chopped
- 1 small onion, chopped
- 1/2 tablespoon jarred pimentos, chopped optional
- 3 tablespoons Miracle Whip or mayonnaise Use more or less as desired.
- 1/2 tablespoon yellow mustard Use more or less as desired.
- 1/4 cup hamburger dill chips, chopped Or use Dill Salad Cubes.
- salt to taste
- coarse ground black pepper to taste
- 1 tablespoon dried dill weed for garnish Use more or less as desired.
- Peel and rinse potatoes. Place in a large pot. Cover with water.
- 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.
- In a medium-sized bowl, combine boiled potatoes, chopped eggs, chopped onions, chopped dill pickles (or 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 the creamy texture. Stir in 1/2 tablespoon of yellow mustard. Season with salt and coarse ground black pepper (if using).
- Taste a sample. If desired, add more mayo, mustard and the other ingredients.
- 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 after 24 hours in the fridge.
- Garnish each serving with 2-3 whole hamburger dill chips. This step is optional.