I have never been enamored of potato salad. Most versions don’t excite me, with the exception of my mother’s German potato salad with a hot bacon- vinegar dressing.  She had no recipe and I have been unable to duplicate it.  And, this Dilly Potato Salad, a recipe I must have clipped from a magazine years and years ago.   I have tried numerous other potato salad recipes with hopes of finding a winner, but I always  revert to this — my favorite.  Following is the original recipe, but I ad lib lots — more eggs, pickles, whatever.  Dill pickles are not found on French supermarket shelves.  I recently found a jar of   “Cornichons Malossol a la Russe”  (Russian pickles?) Whatever, they are perfect — nice and fat like dill pickles and with just the right taste.  This recipe can serve up to 16.


6 large potatoes, cooked, peeled and cubed (6 cups)

6 hard-cooked eggs, sliced

3 or more large dill pickles, chopped (1 cup or more)

1 medium onion, chopped (1/2 cup)

1 cup mayonnaise or salad dressing (I use mayo)

2 tablespoons prepared mustard (I use Dijon)

1 tablespoon dill pickle juice

1 teaspoon salt

1/4 teaspoon pepper

Paprika and snipped parsley

In a large bowl combine  potatoes, eggs, pickle and onion.  Blend together mayonnaise, mustard, pickle juice, salt and pepper.  Toss with potato mixture.  Cover and chill at least 30 minutes — several hours is better. Garnish with paprika and parsley.

If you have a winning potato salad recipe, please share.  Reply below with your recipe.And, please try this and share your opinion.

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