Dill Pickle Potato Salad
A tangy potato salad recipe that uses expired dill pickles to add flavor and reduce food waste.
15
Prep Time (min)
15
Cook Time (min)
30
Total Time (min)
6
Servings
Ingredients
- 2 pounds potatoes, cooked and diced
- 1 cup mayonnaise
- 1/4 cup mustard
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup chopped expired dill pickles
- 2 tablespoons pickle juice
- Salt and pepper to taste
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
In a large bowl, combine the cooked and diced potatoes, diced onion, diced celery, and chopped expired dill pickles.
2
In a separate small bowl, whisk together the mayonnaise, mustard, pickle juice, salt, and pepper.
3
Pour the dressing over the potato mixture and stir gently to combine.
4
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
5
Serve chilled and enjoy!