Dill Pickle Potato Salad

Dill Pickle Potato Salad

I have been cooking for over thirty years. My early cooking adventures during my preteen years included many recipes with Bisquick, hotdogs, instant pudding, and chocolate chips. My best friend growing up was Susie, and we would spend our Saturdays grilling up a package of Oscar Mayer hotdogs and whipping up a batch of double chocolate instant pudding to eat topped with Cool Whip. Oh those were the days.

Fast forward to 2005. I am working with my friend Amy in a small gourmet shop. We are the cooks, dishwashers, menu planners, waitresses, counter help, and trash taker-outers. It is our dream job. Amy has a fantastic recipe for potato salad that came from a relative of hers. We put it on the menu, and it is a hit. Every sandwich and wrap comes with a side of Dill Pickle Potato Salad. We are making batches of the salad every day. I can even make the salad in my sleep.



With the Fourth of July just around the corner, a batch of Dill Pickle Potato Salad will be perfect for your holiday celebration. No picnic is complete without it.

Dill Pickle Potato Salad
makes about 6 servings

2 pounds of small red potatoes, about 10
1 tablespoon pickle juice from the pickle jar
2 tablespoons Italian dressing. I recommend Newman's Own Italian Dressing
2 whole dill pickles, cut in large chunks
2 stalks of celery, diced
3/4 cup mayonnaise
1/4 teaspoon pepper
1/2 teaspoon salt

Fill a large pot with cold water and place on stove. Cut potatoes in large chunks and place in pot. Cook potatoes over medium high heat for about 20 - 30 minutes or until just cooked through. Drain and place in a large bowl. Add pickle juice and dressing and toss to coat. Cover bowl with a towel for 10 minutes.

Add pickles, celery, mayonnaise, pepper and salt. Toss to coat all the ingredients with the mayonnaise. Cover and refrigerate until ready to serve.