Bread And Butter Pickle Potato Salad Recipes
BREAD-AND-BUTTER PICKLE POTATO SALAD
NOTES: Strain the pickle juice from the jar and use for dressing. If making salad up to 1 day ahead, cover and chill; mix before serving.Prep and cook time: About an hour.
Provided by wp
Yield About 11 cups; 12 to 14 servings
Number Of Ingredients 8
Steps:
- In a 6- to 8-quart pan, combine potatoes and 3 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 20 to 30 minutes. Drain well and let stand until cool enough to touch, 15 to 25 minutes.
- Meanwhile, in a small bowl, soak mustard seeds in about 1/2 cup hot water until soft, about 5 minutes. Drain.
- In a large bowl, mix mustard seeds, chopped pickles, pickle juice, mayonnaise, and vinegar. Peel warm potatoes, cut into about 3/4-inch cubes, and drop into dressing. Add bell peppers; mix gently. Let cool to room temperature, at least 15 minutes. Add 1/2 cup parsley and salt and pepper to taste; mix gently. Scrape into a serving bowl and sprinkle with remaining parsley (see notes).
Nutrition Facts : Calories 151, Carbohydrate 28, Cholesterol 0.0, Fat 2.8, Fiber 2.2, Protein 3.6, SaturatedFat 0.6, Sodium 307
BREAD AND BUTTER PICKLE POTATO SALAD
My boyfriends grandmother used to make this potato salad, she was from Germany. You can make this a day ahead to help meld the flavors. This has a sweet creamy dressing that everyone loves. Don't let the pickles fool you, they are delicious in the potato salad.
Provided by Barb Doria
Categories Potato Salads
Time 2h30m
Number Of Ingredients 9
Steps:
- 1. Peel and cut potatoes into bite sized pieces, Cover with cold water and boil till potatoes are tender 20-30 minutes. Drain and return to pot. Turn heat back on for a few minutes to get rid of any excess water. Transfer potatoes to a large bowl to cool
- 2. Chop onions, celery, eggs and pickles into small pieces. When the potatoes have cooled add the veggies and bacon bits to the potatoes. Toss to evenly distribute. If you want more of any ingredient you can add them to your salad.
- 3. In a separate bowl add 2 cups of Miracle Whip, sugar and some of the pickle juice. With a whisk blend the dressing adding more pickle juice until you get a nice consistency to pour over the potatoes. Be sure you strain the pickle juice before you add it to the dressing.
- 4. Note: You can use Hormel Real Bacon bits instead of cooking the bacon. I usually add some to the top of my salad.
BREAD AND BUTTER PICKLE POTATO SALAD
Provided by Mrs. Wagesu00ae
Time 35m
Yield 10 u20131/2 cup servings
Number Of Ingredients 11
Steps:
- 1 Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Drain and set aside to cool.
- 2 In a small bowl combine the mayonnaise, vinegar, pickle juice, mustard, salt and pepper.
- 3 In a large bowl, combine the potatoes, pickles, onion and peppers. Pour mayonnaise mixture over potatoes and toss gently to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts :
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