Dilly Potato Salad

Ingredients and Instructions:

  • 2 lbs gold potatoes (cut into 1 inch pieces)
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tsps mustarddillPotatoSalad
  • 1/2 cup green onion (thinly sliced)
  • 1/2 cup chopped celery
  • 1/4 cup chopped parsley
  • Hausbeck dill pickles (chopped into 14 in cubes about 34 cup)
  • 6 slices cooked bacon (finely chopped)
  • coarse salt
  • freshly ground pepper

In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking. (If you want, add some Hausbeck dill pickle juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!)
In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine. Add the rest of the ingredients, again gently combining. (Include a couple tablespoons of the Hausbeck dill pickle juice for good measure.) Season to taste with salt and pepper.

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