EDITOR’S NOTE (March 23, 2022): Updated disclosure. Added helpful cooking tips. Also added five new photos. Revised the recipe and updated the instructions. The change in recipe is washing and peeling potatoes before boiling. Original recipe was boiling with skin on… and peeling later. This revised version saves time.
DISCLOSURE (SPONSORED): I first published this recipe here on July 18, 2018. At that time, one of the ingredients I used was a complimentary jar of Mt. Olive Dill Salad Cubes.
Today’s revised recipe isNOT sponsored. I purchased a jar of hamburger dill chips. Chopped a few and used them in this delicious recipe.
All comments are my own
USE “FORK-TENDER BOILED” POTATOESThe best texture is boiled until fork tender. These semi-mushy potatoes will fall apart after boiling. Peel and use a fork to gently crush into chunky pieces. In the original recipe published in 2018, the potatoes were washed and boiled. No peeling.In today’s revised recipe, the potatoes are peeled and washed before placing in the pot toboil. Doing it this way saves time. No need to wait for the potatoes to cool before peeling.
CREATIVE SERVING SUGGESTION
Add a pretty splash of color by lightly sprinkling 1/4 teaspoon of paprika over potato salad in serving dish or sprinkle over individual servings.
GARNISH TOP OF EACH SERVING WITH DILL PICKLES
Place a 3 or 4 hamburger dill pickles on top of each individual serving.
Secure with a toothpick.
Hearty. Tangy. Delicious.
Calories and nutritional information not included with recipes on this site.