Sweet Carolines Pickle Potato Salad Recipes

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MY MOM'S GOOD OLD POTATO SALAD



My Mom's Good Old Potato Salad image

I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.

Provided by Andrea Parker

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 2h25m

Yield 8

Number Of Ingredients 5

5 pounds potatoes, peeled and chopped
10 eggs
1 large onion, chopped
1 (24 ounce) jar sweet pickles, drained and chopped
2 cups mayonnaise

Steps:

  • Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
  • Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
  • Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

Nutrition Facts : Calories 787.7 calories, Carbohydrate 71.5 g, Cholesterol 253.4 mg, Fat 50.5 g, Fiber 7.4 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 806.4 mg, Sugar 19.6 g

SOUTHERN POTATO SALAD



Southern Potato Salad image

This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add extra sweetness. -Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8

5 medium potatoes, peeled and cubed
6 hard-boiled large eggs, chopped
1/2 cup thinly sliced green onions
1/4 cup chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon celery seed
1 cup mayonnaise
Salt and pepper to taste

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

Nutrition Facts : Calories 377 calories, Fat 26g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 275mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

SWEET PICKLE POTATO SALAD



Sweet Pickle Potato Salad image

The secret to this version of potato salad is sweet pickle relish-not diced cucumbers, dill pickles, or cornichons.

Provided by Alexander Smalls

Categories     Quick & Easy     Backyard BBQ     Side     Salad     Potato     Pickles     Mayonnaise     Egg     Juneteenth     Summer

Yield 6 servings

Number Of Ingredients 6

1 pound small red potatoes, scrubbed
Salt and pepper
½ cup finely chopped onion
½ cup sweet pickle relish
½ cup mayonnaise
4 hard-boiled eggs, finely chopped

Steps:

  • Put the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 15 minutes. Drain. Set aside until cool enough to handle.
  • While the potatoes are still warm, cut them into quarters and place them in a large bowl. Add the onion, relish, mayonnaise, and eggs. Toss until well combined. Taste and season with salt and pepper.
  • Cover and chill until ready to serve, at least 1 hour or up to overnight.

AMERICAN POTATO SALAD WITH HARD-BOILED EGGS AND SWEET PICKLES



American Potato Salad With Hard-Boiled Eggs and Sweet Pickles image

Make and share this American Potato Salad With Hard-Boiled Eggs and Sweet Pickles recipe from Food.com.

Provided by icetea

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs red potatoes, scrubbed (about 6 medium or 18 small)
1/4 cup red wine vinegar
salt & fresh ground pepper
3 hard-boiled eggs, peeled and cut into 1 to 2 inch dice
1 stalk celery, minced (about 1/2 cup)
2 tablespoons minced red onions
1/4 cup sweet gherkin, minced
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons minced fresh parsley leaves

Steps:

  • Cover potatoes with 1 inch of water in stockpot or Dutch oven.
  • Bring to simmer over medium-high heat.
  • Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes.
  • Drain; cool potatoes slightly and peel if you like.
  • Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
  • Place warm potato cubes in large bowl.
  • Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently.
  • Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
  • When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
  • Serve.
  • Imediately or cover and refrigerate.
  • cooking time does not include refrgeration time.

SWEET CAROLINE'S PICKLE POTATO SALAD



Sweet Caroline's Pickle Potato Salad image

Perfect for a summer BBQ!

Provided by Delia H @DeliaH

Categories     Potato Salads

Number Of Ingredients 9

1-2 pound(s) small potatoes
6-7 - hard boiled eggs
1/4 cup(s) mayonnaise
1/2 cup(s) celery (optional)
2 tablespoon(s) dijon or yellow mustard
Red onion slice(s) small
3 tablespoon(s) sweet pickle juice
1/2 cup(s) sweet pickles cut up
1 pinch(es) salt and pepper to taste

Steps:

  • Boil potatoes until tender. Cut in half and put in large bowl.
  • In another bowl mix Mayo, mustard, salt, pepper and pickle juice
  • Fold in your potatoes the mix and add your eggs, onions and celery. Cover and refrigerate.

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