Pickle Potato Salad

By Barefeet In The Kitchen

Ingredients

3 lbs Yukon Gold potatoes, cut into 1/2-3/4 inch pieces
¾ cup mayonnaise
¼ cup dill pickle relish
½ tsp dried dill (adjust to taste)
½ tsp kosher salt (adjust to taste)
½ tsp freshly ground black pepper (adjust to taste)
6 baby dill pickles (sliced thin)
4-8 hard-boiled eggs (roughly chopped (see note below))
4 green onions, sliced thin
1 teaspoon fresh dill (OPTIONAL)

Prep Time10mins
Cook Time15mins
Servings8

Instructions

Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.

Combine the mayonnaise, dill relish, dried dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, dill pickle slices, and eggs to the bowl. Stir to mix well.

Sprinkle with green onions and fresh dill, if desired. Stir once more to combine. Serve immediately or refrigerate until ready to serve.