Potato Salad #2

“I made a batch of my Great-Grandma’s dill pickles one year and wanted to find a good way to show them off. So I thought potato salad, and after looking at several recipes online I came up with this. It’s a classic flavor potato salad, but bit milder than my ‘Classic Potato Salad‘.” – April Ferre

Potato Salad #2

Course: Salads – Other Salads


  • 4 Pounds Potatoes Peeled & Diced
  • 5 Hard-Boiled Eggs Chopped
  • 1 1/2 Cup Mayonnaise
  • 2 Teaspoons Dijon Mustard
  • 1 Teaspoon Celery Seed
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Cup Dill Pickles Chopped
  • 1 Onion Chopped
  • 2 Stalks (1/2 Cup) Celery Chopped
  • 1/2 Cup Green Onion Chopped
  • 1 Tablespoon Parsley Chopped


  • Place potatoes in a large saucepan with water to cover. Bring to a boil and cook until potatoes are tender. Drain and cool.
  • Combine remaining ingredients in a medium bowl; mix well.
  • In a large bowl, add dressing to potatoes and stir to combine. Refrigerate at least 2 hours, but preferably overnight to allow flavors to blend.

2021 Original Recipe – April Ferre

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