Dill · Pickle Salt ·
Dill Pickle Potato Salad
3 lbs yellow potatoes, diced into bite-sized pieces
4 hard boiled eggs, chopped
2 celery ribs, halved lengthwise and thinly sliced
2 green onions, sliced
2 tablespoons Pickle Salt
1 cup mayonnaise
ground black pepper, to taste
In a large pot cook the potatoes in gently boiling water until fork tender. Pour into a colander to drain and let sit for a few minutes to dry.
Place the warm potatoes in a large bowl and stir in all the remaining ingredients, tasting for seasoning/flavor.
Cover and refrigerate at least a few hours or overnight before serving. Stir and taste before serving (if dry, add a touch more mayo) Top with extra spice as desired.