Sweet Carolines Pickle Potato Salad Recipes

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

Ingredients

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.

POTATO AND PICKLE SALAD

Potato and Pickle Salad image

Provided by Food Network

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds small tri-colored potatoes
1/2 cup mayonnaise
1/4 cup chopped sweet pickles
3 tablespoons pickle juice
1 tablespoon yellow mustard
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 medium red onion, thinly sliced
5 hardboiled eggs, chopped
2 tablespoons chopped fresh parsley, for garnish
Paprika, for garnish

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

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.

CREAMY CAROLINA POTATO SALAD

Creamy Carolina Potato Salad image

Possibly the tastiest potato salad ever. It's a family favorite! The dressing can be prepared in advance and left in fridge overnight if desired. Potatoes can be peeled or unpeeled depending on your preference.

Provided by ROCK415

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

Ingredients

2 pounds red potatoes
3 hard-cooked eggs, chopped
½ cup sour cream
½ cup mayonnaise
½ (4 ounce) jar chopped pimento peppers
2 green onions, chopped
2 slices cooked bacon, chopped
2 tablespoons yellow mustard
1 tablespoon white sugar
1 tablespoon red wine vinegar
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed
¼ teaspoon garlic powder
1 pinch paprika, or as desired

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain, cool, and chop potatoes into 1-inch cubes. Combine chopped potatoes and eggs in a large bowl.
Mix sour cream, mayonnaise, pimento peppers, green onions, bacon, mustard, sugar, vinegar, salt, black pepper, celery seed, and garlic powder together in a bowl. Pour dressing over potatoes and eggs; toss gently to coat. Sprinkle potato salad with paprika.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 22.1 g, Cholesterol 91 mg, Fat 16.3 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 4.2 g, Sodium 306.8 mg, Sugar 3.4 g

OLD-FASHIONED POTATO SALAD WITH SWEET PICKLES

Old-Fashioned Potato Salad with Sweet Pickles image

Categories Salad Egg Onion Potato Side Steam Fourth of July Mayonnaise Celery Potluck Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds white-skinned potatoes, peeled, cut into 3/4-inch pieces
2 hard-boiled eggs, peeled, cut into 1/2-inch pieces
1 cup diced celery
3/4 cup coarsely chopped red onion
3/4 cup nonfat mayonnaise
1/2 cup sweet pickle slices, each quartered
3 tablespoons sweet pickle juice from pickle jar

Steps:

Steam potatoes until tender, about 12 minutes. Cool. Place potatoes in large bowl. Add eggs, celery, onion, mayonnaise, pickles and pickle juice. Toss gently to blend. Season salad to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)

POTATO SALAD WITH SWEET PICKLES

Potato Salad With Sweet Pickles image

Provided by Amanda Hesser

Categories easy

Time 1h

Yield serves 4

Number Of Ingredients 8

Ingredients

1 1/2 pounds white potatoes, scrubbed
2 eggs
1/2 cup, halved and thinly sliced, small sweet pickles
2 stalks celery, thinly sliced
3 scallions, thinly sliced
3/4 cup Miracle Whip
1 1/2 tablespoons white-wine vinegar
Salt to taste

Steps:

Put the potatoes in a large pot and cover with cold water. Bring it to a simmer over medium heat and cook until tender, about 30 minutes. Meanwhile, fill a small saucepan with water and bring it to a boil. Lower the eggs into the water and simmer for 10 minutes. Drain the eggs and peel them under running water. Coarsely chop the eggs and add them to a large serving bowl.
Drain the potatoes, and when they are cool enough to handle, peel them, cut them into quarters lengthwise and then slice them thinly. Place them in the bowl with the eggs.
Add the pickles, celery, scallions, Miracle Whip and vinegar. Season with salt. Fold the salad together, again and again, until well blended. Taste as you go and adjust the salt if you need to.

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