Sweet Pickle Potato Salad Recipes

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MY MOM'S GOOD OLD POTATO SALAD

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



My Mom's Good Old Potato Salad image

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

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

OLD-FASHIONED POTATO SALAD WITH SWEET PICKLES

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



Old-Fashioned Potato Salad with Sweet Pickles image

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.)

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

POTATO AND PICKLE SALAD

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11



Potato and Pickle Salad image

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.

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

SWEET PICKLE POTATO SALAD

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



Sweet Pickle Potato Salad image

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.

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

DILL PICKLE POTATO SALAD

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



Dill Pickle Potato Salad image

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.

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

POTATO SALAD WITH SWEET PICKLES

Provided by Amanda Hesser

Categories     easy

Time 1h

Yield serves 4

Number Of Ingredients 8



Potato Salad With Sweet Pickles image

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.

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

SWEET POTATO SALAD WITH LIME PICKLE AND CASHEWS

Melissa Clark calls for homemade mayonnaise in this richly flavored yet light salad. It's an easy task and well worth doing - but if working with raw eggs makes you squeamish, Hellmann's or Duke's are fine stand-ins. Lime pickle can be found in the South Asian food section of the supermarket. It is spicy, so use a light hand when adding it to the mayonnaise.

Provided by Melissa Clark

Categories     quick, salads and dressings

Time 30m

Yield 6 servings

Number Of Ingredients 6



Sweet Potato Salad With Lime Pickle and Cashews image

Steps:

  • Bring a pot of salted water to a boil. Add the sweet potatoes and cook until just tender, about 10 minutes. Drain and cool.
  • In a large bowl, mix together the mayonnaise, scallions and cilantro. Add the sweet potatoes and cashews and gently stir to mix. Garnish with cilantro leaves and serve.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 13 grams, Carbohydrate 27 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 6 grams

Salt
1 1/2 pounds sweet potatoes, peeled and diced into 1-inch pieces
6 tablespoons lime pickle mayonnaise
2 scallions, thinly sliced
2 tablespoons chopped cilantro plus whole cilantro leaves for garnish
1/2 cup chopped roasted, salted cashews.

AMERICAN POTATO SALAD WITH HARD-BOILED EGGS AND SWEET PICKLES

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



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

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.

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

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