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Pork Rind Potato Salad


  • 5 lb. Red potatoes washed with skin on

  • 3 cups Mayonnaise

  • 1 cup of Celery, chopped

  • 1 1/2 Tbsp. of Dill pickle or Spanish olive brine

  • 1 1/2 Tbsp. Ground mustard

  • 1 Tbsp. Apple cider vinegar

  • 1 tsp. Dried dill

  • 1 tsp. Salt or more to taste

  • 1/2 tsp. freshly Cracked black pepper

  • 1/2 tsp. Garlic powder

  • Spicy Dill pork rinds


  1. Wash the potatoes well, and slice into bite-sized pieces. Put them into a glass microwave safe bowl, and microwave for 8 minutes.

  2. Remove from microwave and allow to cool for a few minutes.

  3. Heat a skillet onto medium heat and add the olive oil. Sauté the potatoes and add the salt and pepper to taste. Cook for about 6-8 minutes and the potatoes are softened and browned.

  4. In a medium bowl, mix mayonnaise, dill pickle brine, mustard, vinegar, sugar, and garlic.

  5. In a very large bowl, add potatoes, dill, chopped celery, and mayo mixture.

  6. Mix well and store in a covered container for several hours (overnight is best.) Garnish with crushed pork rinds.


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