Creamydillpickledpotatosalad Recipes

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DILL PICKLE POTATO SALAD



Dill Pickle Potato Salad image

Dill pickles add pizzazz to this old-fashioned chilled salad. The creamy, well-dressed side dish makes a flavorful and attractive addition to a Fourth of July picnic or church supper.-Nancy Holland, Morgan Hill, California More Pickle Recipes

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 10 servings.

Number Of Ingredients 12

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, Fat 30g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 677mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.

CREAMY DILL PICKLED POTATO SALAD!



Creamy Dill Pickled Potato Salad! image

This is for the dill pickle lovers! Nice served along with Recipe #199670 makes a meal very easy to prepare because you can make this the day before and the ham is so easy just add some greens or make ham sandwiches.

Provided by Rita1652

Categories     Potato

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

3 lbs red potatoes, boiled and cubed
1/4 cup pickle juice
1 -2 cup mayonnaise
1/2 teaspoon mustard powder
1/2 onion, finely chopped
1/4 cup fresh dill, minced
1 large dill pickle, diced
4 -6 eggs, hard boiled and diced
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • Put the potatoes in a large bowl.
  • Sprinkle with the pickle juice and gentle toss.
  • Mix 1 cup mayonnaise with mustard, onion, dill, pickle and eggs add to potatoes stirring in and season with salt and pepper.
  • Adding more mayonnaise to the creaminess you desire.
  • Serve room temperature or chilled.

Nutrition Facts : Calories 187.3, Fat 8.4, SaturatedFat 1.5, Cholesterol 75.6, Sodium 313.9, Carbohydrate 23.8, Fiber 2.1, Sugar 3.1, Protein 4.6

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