DILL PICKLE POTATO SALAD RECIPE: HOW TO MAKE IT
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
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.
POTATO SALAD WITH SWEET PICKLES | SOUTHERN LIVING
Potato salad with sweet pickles is the ultimate Southern side dish you never knew you needed. This recipe is reminiscent of classic potato salad, but it's elevated with a zesty twist in the form of sweet pickles. Bring it to your local church potluck, game-day cookout, or family celebration. Packed with flavorful ingredients like spicy brown mustard and creamy mayonnaise, this Southern favorite is a surefire crowd-pleaser. It pairs beautifully with barbecue pork, homemade cheeseburgers, or fried chicken. The best part? You'll only need seven ingredients that we're willing to bet are already in your kitchen, and it takes less than an hour to whip up.Be sure to let the potatoes cool before adding them to the mayonnaise mixture; this will help the potato salad to reach the perfect texture. Not convinced this is the side dish for you? Make it personal with the addition of extra brown mustard or shallots. Give potato salad with sweet pickles a try at your next cookout.
Provided by Southern Living
Total Time 55 minutes
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water to cover and salted with 1 teaspoon salt 40 minutes or until tender; drain and cool 10 to 15 minutes.
- Stir together mayonnaise, mustard, pepper, and remaining 1 1/2 teaspoons salt in a large bowl.
- Peel potatoes, and cut into 1-inch cubes. Add warm potato cubes, grated eggs, and pickles to bowl and gently toss with mayonnaise mixture. Serve immediately, or, if desired, cover and chill.
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Total Time 45 minutes
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1. Place the potatoes in a large saucepan and cover with water. Season well with salt and bring to a boil over high heat. Simmer the potatoes for 20 minutes until tender, then drain. You can test the potatoes by piercing them with a small, sharp knife. If the knife enters and exits easily, the potatoes are done. Halve the potatoes and return to the empty, warm pot.
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Total Time 25 minutes
Calories 402 per serving
- Serve or refrigerate until ready to serve. It tastes best if you refrigerate it at least 4 hours, so that flavors meld.
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Calories 299.3 calories per serving
- Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover, and chill in the refrigerator for at least 3 hours before serving.
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