Dilly Potato Salad

  • 6 large baking potatoes
  • 1/2 jar Real mayo (about 2 cups)
  • 3-4 Tbs Dill Pickle juice
  • 6 Baby Dill Pickles, about 1/2 cup chopped dill pickle (not relish)
  • 6 boiled eggs, finely diced
  • 2-3 Tbs snipped fresh dill, optl
  • Garlic Chives, optl
  • Salt


Wash potatoes and don't peel yet. Wrap each one tightly in foil to hold in the steam and bake at 350. Unwrapped potatoes get too mealy and fall apart. Check them after 30-40 minutes. It's important to get them out while they're still firm enough to be cut into squares. Test by sticking a sharp knife in and lifting. If the potato slides off the knife slowly or barely slides at all it's probably done enough; the knife should go in with minimal resistance, not need to be forced as with a raw potato. Peel foil away with tongs and within about 30 minutes, when they are cool enough to handle, the skin will scrape away pretty easily with a knife and you can cube them up in 1" squares. In your largest bowl or pan whisk together the mayo and dill pickle juice and fold in the eggs, potatoes, and pickle. Scissor snip the dill over all and fold again. Do the same with garlic chives. You could use finely chopped sweet onion instead, preferably Vidalia. I like to add the salt to potatoes before I fold in the rest of the stuff.**If you don't grow your own dill the cheapest way to buy it in the store in summer is NOT in those expensive little fresh herb plastic packages. Look for big bunches of it near the parsley or pickling cucumbers and it will be $1 or less there

Jan Burke