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Bubbies

Eat my pickles.
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Recipes from Bubbie's Kitchen

Potato Salad with Bubbies Dill Pickles

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Total time: 150 mins

Ingredients

  • 3 lbs of red potatoes, cooked, quartered, and cooled
  • 2 stalks of celery, diced
  • 6 slices of bacon, cooked and crumbled
  • 2 green onions, chopped
  • 4 hard-boiled eggs, quartered
  • 1 cup of Bubbies Kosher Dill Pickles, chopped
  • 1/4 cup of pickle brine
  • 1 cup of mayo
  • 1/4 cup fresh dill, chopped
  • 2 TBSP of whole-grain or dijon mustard
  • 1 tsp of celery seed
  • sea salt and freshly ground pepper to taste

Directions

    1. Mix pickles, mayo, mustard, dill, and celery seed until well blended.
    2. Combine all remaining ingredients and refrigerate for at least two hours before serving. (The longer the yummier!)