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Dill Pickle Potatoe Salad Recipe


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     Dill Pickle Potatoe Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   12
Preptime   15

3 pounds red skinned potatoes
1 cup dill pickles sliced/chopped
1 1/2 cups diced celery
6 hard boild eggs, cooled and chopped (optional)
1 1/4 cup mayonnaise
3 tbsp minced white onion
4 tbsp pickle juice
1 tbsp white vinegar
1 1/2 tbsp dijon mustard
4 tbsp fresh dill, minced
salt and pepper to taste

Cut the potatoes and chop into bite sized pieces. Boil the potatoes until tender (approx. 15 minutes). Cool completely. Slightly mash a few of the potatoes.
Mix all dressing ingredients in a large bowl. Add remaining ingredients and toss well. Refrigerate at least two hours before serving.

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