Dill pickles add pizzazz to this old-fashioned chilled salad. The creamy, well-dressed side dish makes a flavorful and attractive addition to a Fourth of July picnic or church supper.—Nancy Holland, Morgan Hill, California More Pickle Recipes
Category: Side Dish
Cuisine: not set
3 pounds potatoes (about 8 medium)
6 hard-cooked eggs chopped
3 celery ribs chopped
6 green onions chopped
2 medium dill pickles finely chopped
1-1/2 cups mayonnaise
1/4 cup dill pickle juice
4-1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
Leaf lettuce optional
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