Delicious Potato Salad With Dill Pickle Recipes

DELICIOUS POTATO SALAD WITH DILL PICKLE

Delicious Potato Salad With Dill Pickle image

This is a simple and very tasty potato salad. It looks great with all the green in it. There's never any left over when I serve it. This recipe can easily be doubled for a party.

Provided by Pesto lover

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 lbs russet potatoes
3/4 cup mayonnaise
3/4 cup dill pickle, diced
4 scallions, sliced, use all of it (green onions)
1/4 cup fresh parsley, chopped
1/2 teaspoon salt (I use Aunt Jane's crazy mixed up salt)
1/2 teaspoon pepper

Steps:

Peel and cube potatoes. Boil until just tender.
Mix all other ingredients in a medium size bowl.
Drain cooked potatoes and let cool completely.
Mix potatoes into mayonnaise mixture.
Serve or refrigerate until ready to serve. It tastes best if you refrigerate it at least 4 hours, so that flavors meld.

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

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

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