Susans Dill Pickle Potato Salad Recipes

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.

SUSAN'S DILL PICKLE POTATO SALAD

Susan's Dill Pickle Potato Salad image

Mom taught me how to make potato salad and she NEVER put sweet pickles in it. Always used dill pickles. I have had many compliments and requests to make this salad for get togethers.

Provided by Queenrubyrose

Categories Potato

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

5 lbs potatoes (russet or white potatoes are best)
4 stalks celery, chopped small
1 medium onion, chopped finely
1 dozen hard-boiled egg, cut in bite sized pieces
4 -5 med-large dill pickles, chopped
1 tablespoon salt (more to taste)
1 tablespoon pepper (more or less)
2 -3 tablespoons mustard (I like guldens brown)
2 tablespoons pickle juice
1 cup Best Foods Mayonnaise (or more to taste)

Steps:

Bake potatoes (microwave or oven) as they don't get soggy like boiled ones, cool to handle. Peel and cut in large chunks.
Use large bowl to mix potatoes, celery, pickles, onion and eggs. Mix carefully so as not to mash potatoes.
Mix dressing by mixing last 4 ingredients together in a small bowl or just add to salad bowl & mix. Stir to coat all ingredients and taste for saltiness.
Chill several hours or overnight. Taste for seasoning & add more of anything you like (salt, mustard, pickles, olives etc). If too dry add more mayo.
DELICIOUS!

Nutrition Facts : Calories 622.2, Fat 24.4, SaturatedFat 5.3, Cholesterol 383.2, Sodium 2046.4, Carbohydrate 81.2, Fiber 10, Sugar 8.5, Protein 21.6

SUSAN'S SALAD

Susan's Salad image

My sister's name is Susan and she'd love this salad. It is delicously flavorful and colorful! I found this while surfing for a request -- Colavita.com.

Provided by Manami

Categories Salad Dressings

Time 20m

Yield 6-7 serving(s)

Number Of Ingredients 7

Ingredients

3/4 ounce Good Seasons Italian dressing, packet
8 ounces prewashed mixed salad greens (we like parisian mix with romaine, carrots, cabbage)
1/2 cup crumbled feta cheese
1/2 medium cucumber (peeled, seeded & chopped into smaller than bite size pieces)
3 -4 finely chopped scallions
1/2 cup craisins (or other dried cranberries)
1/3 cup toasted pine nuts or 1/3 cup toasted macadamia nuts

Steps:

Mix Good Seasons Italian Dressing according to package directions, using Colavita Extra Virgin Olive OIl and Colavita Balsamic Vinegar.
Toss all salad ingredients together with approximately 1/2 cup of mixed dressing.
You will need to adjust the amount of dressing, according to your taste.
Serve as a side salad.

Nutrition Facts : Calories 120.4, Fat 8, SaturatedFat 2.3, Cholesterol 11.1, Sodium 141.7, Carbohydrate 11.2, Fiber 1.2, Sugar 7.9, Protein 3.1

INSTANT POT DILL PICKLE POTATO SALAD

Instant Pot Dill Pickle Potato Salad image

Creamy and delicious potato salad with diced dill pickles for the perfect light and refreshing side dish.

Provided by makeyourmeals

Number Of Ingredients 9

Ingredients

2 pounds red skin potatoes, cut in 1-inch chunks
4 small dill pickle spears, diced
3 large eggs
1/2 cup mayonnaise, or Greek yogurt
1/4 cup sour cream
2 tablespoons dill pickle juice
1 1/2 tsp dried dill weed
1/2 tsp salt
1/4 tsp pepper

Steps:

Add one cup of water to the liner of the Instant Pot.
Place a steam basket inside pot and add the cut potatoes in the basket.
Place eggs on top on the potatoes.
Lock the lid and set valve to the Sealing position. Pressure Cook/Manual on HIGH pressure for 5 minutes. When the cooking time expires allow for 5 minutes of Natural Pressure Release. Then quick release any remaining pressure.
Using a slotted spoon remove the eggs and place in a bowl of ice water and let sit for 5 minutes. Remove potatoes from Instant Pot and let cool for 10 minutes.
In a medium size serving bowl, mix together mayo, sour cream, pickle juice, dill, salt and pepper and set aside.
Peel the eggs and dice.
Add the potatoes, eggs and diced pickles to the bowl with the dressing. Gently toss the potatoes until well coated.
Cover and chill in the fridge for at least 1 hour before serving.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

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