Pickle Lovers Potato Salad Recipes

POTATO AND PICKLE SALAD

Steps:

• Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside. When cool enough to handle, slice the potatoes in half.
• In a large bowl, mix together the mayonnaise, pickles, pickle juice, mustard, salt and pepper to form a dressing. Add the potatoes, the red onions and eggs, and gently fold together to coat with dressing. Taste, and adjust the seasoning as needed. Garnish with parsley and paprika.

DILL PICKLE POTATO SALAD

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.

PICKLE LOVER'S POTATO SALAD

Steps:

• Peel and dice your potatoes.
• Bring to a hard boil for about 3 mins and then turn off burner, cover and let sit for 5 mins. Please check them often; you want them somewhat firm so they don't fall apart when you start mixing everything together.
• Place potatoes in a bowl to cool. Once they have cooled sufficiently, place in the fridge for about 3 hrs.
• Dice all other ingredients except egg.
• Add ingredients to potatoes and give it a stir!
• Lastly, mix in egg. Salt and Pepper to taste.

PICKLED POTATO SALAD

Steps:

• Peel the potatoes and cut into 1/4-inch-thick slices. Put the potatoes in a pot, cover with water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 7 to 8 minutes.
• Meanwhile, heat the EVOO in a saucepot over medium heat. Add the bacon and cook until crisp, 2 to 3 minutes. Add the onions, chile, coriander seeds, mustard seeds and bay leaves, and cook until tender, about 5 minutes. Sprinkle with the sugar, then douse the pan with the vinegar and stir until combined. Add the consomme and cook until reduced to 3/4 cup.
• Drain the potatoes, then toss with the dressing and the parsley in a large bowl. Season with salt and pepper and drizzle with EVOO.

PICKLE POTATO SALAD

Steps:

• Preheat oven to 400°F. Toss potatoes and carrots with vegetable oil on a rimmed baking sheet to coat. Sprinkle evenly with spice rub and ½ tsp. salt. Roast until vegetables are deeply browned, tender, and crisp on the exterior, about 30 minutes.
• Meanwhile, toss onion, celery, vinegar, and remaining 1 tsp. salt in a large bowl to combine. Let sit 10 minutes
• Meanwhile, whisk olive oil, mayonnaise, and mustard in a small bowl to combine. Mix in chicken; set aside.
• Add pickles, parsley, and hot roasted potatoes and carrots to bowl with onion mixture and toss to combine. Gently mix in reserved dressed chicken just to distribute.
• To serve, transfer to a platter or divide among plates.

CREAMY DILL PICKLED POTATO SALAD!

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.

PICKLED POTATO SALAD

Steps:

• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool.
• Combine potatoes and pickles in large bowl.
• Mix pickle juice with remaining ingredients until blended. Add to potato mixture; mix lightly.