Dill Potato Salad


8 large red potatoes

10 hard-boiled eggs, chopped

⅓ cup green olives, sliced

1 large onion, chopped

1 cup dill pickles, diced

1 cup mayonnaise

½-¾ cup yellow mustard

¾ cup dill pickle juice

Salt and pepper, to taste

Sliced olives or paprika, for garnish


Boil whole potatoes until fork tender, about 25-30 minutes; drain water, set aside to cool.

Peel and dice potatoes when cool enough to handle.

In a large bowl, combine potatoes, eggs, olives, pickles, mayonnaise and mustard.

Pour in dill pickle juice and combine well.

Season with salt pepper.

Garnish with a few sliced olives or paprika.

Refrigerate until serving.


Recipe adapted