INGREDIENTS FOR POTATO SALAD RECIPES

Name: Dill Pickle Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 servings.
Ingredients: 3 pounds potatoes (about 8 medium); 6 hard-boiled large eggs, chopped; 3 celery ribs, chopped; 6 green onions, chopped; 2 medium dill pickles, finely chopped; 1-1/2 cups mayonnaise; 1/4 cup dill pickle juice; 4-1/2 teaspoons prepared mustard; 1 teaspoon celery seed; 1 teaspoon salt; 1/2 teaspoon pepper; Optional: Leaf lettuce and dill pickle slices

DILL PICKLE POTATO SALAD RECIPE: HOW TO MAKE IT

Dill Pickle Potato Salad Recipe: How to Make It image

This creamy dill pickle potato salad makes a flavorful and attractive addition to a Fourth of July picnic or church supper.—Nancy Holland, Morgan Hill, California

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 10 servings.

Number Of Ingredients 12

Ingredients

3 pounds potatoes (about 8 medium)
6 hard-boiled large eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1-1/2 cups mayonnaise
1/4 cup dill pickle juice
4-1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
Optional: Leaf lettuce and dill pickle slices

Steps:

Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.

Nutrition Facts : Calories 415 calories, FatContent 30g fat (5g saturated fat), CholesterolContent 139mg cholesterol, SodiumContent 677mg sodium, CarbohydrateContent 30g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

LOADED BAKED POTATO SALAD RECIPE: HOW TO MAKE IT

Loaded Baked Potato Salad Recipe: How to Make It image

I revamped my mother's potato salad recipe to taste more like baked potatoes with all the fixin's, which I love. It's now the most requested dish at family gatherings. Even my mother asked for the recipe! —Jackie Deckard, Solsberry, Indiana

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 20 servings.

Number Of Ingredients 11

Ingredients

5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard-boiled large eggs, chopped
1 pound sliced bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1-1/2 cups sour cream
1 cup mayonnaise
2 to 3 teaspoons prepared mustard

Steps:

Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack., Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.

Nutrition Facts : Calories 315 calories, FatContent 21g fat (7g saturated fat), CholesterolContent 99mg cholesterol, SodiumContent 587mg sodium, CarbohydrateContent 21g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 11g protein.

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SOUTHERN POTATO SALAD RECIPE: HOW TO MAKE IT

This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add extra sweetness. —Gene Pitts, Wilsonville, Alabama
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Lunch, Side Dishes
Cuisine North America, Southern
Calories 377 calories per serving

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

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RANCH POTATO SALAD RECIPE: HOW TO MAKE IT

I make this creamy potato salad with cheese, bacon and ranch salad dressing. My sister asked for the recipe as soon as she tried it. —Lynn Breunig, Wind Lake, Wisconsin
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Reviews 4.8
Total Time 30 minutes
Category Lunch
Calories 316 calories per serving

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-25 minutes., In a large bowl, combine the remaining ingredients (dressing will be thick). Drain potatoes and cut into cubes; add to the dressing and gently toss to coat. Cover and refrigerate for 2 hours or until chilled. Refrigerate leftovers.

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