Cjs Dill Pickle And Olive Potato Salad Food
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
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.
C.J.'S DILL PICKLE AND OLIVE POTATO SALAD
A different twist on potato salad - more kosher dill, olive and parsley flavors than mayo. NOT the typical sweet standard. My Dad, C.J., made this ever since I can remember. A family favorite - no reunion is complete without it! TIP: Slightly undercook the potatoes. If mushy, they don't chop well nor hold their texture. Also, add the olive and pickle juice sparingly to taste. Secret to this dish is NOT TOO WET!!!
Provided by Knit One Cook Too
Categories Potato
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes. Cool and peel. Chop into 1/4 inch thick small pieces.
- Hard boil eggs. Cool and peel. Chop into 1/4 thick small pieces.
- Chop fine: parsley, celery, green onions, white onion, garlic, Kosher dills, olives with pimentos.
- Mix all ingredients.
- Season to taste with olive juice, pickle juice, splash of white vinegar, mayonnaise, salt and pepper.
Nutrition Facts : Calories 368.2, Fat 15.2, SaturatedFat 3.1, Cholesterol 217.6, Sodium 992.5, Carbohydrate 48.1, Fiber 6.3, Sugar 5.9, Protein 11.7
DILL PICKLE POTATO SALAD
Make and share this Dill Pickle Potato Salad recipe from Food.com.
Provided by Chef Rabideaux
Categories Potato
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes and drain.
- Boil eggs and drain.
- Cool potatos down with cool water.
- Cool eggs, peel and dice.
- Cut pickles and place in a large bowl.
- Add, Eggs, Ranch Packet, Mayo, Miracle Whip, Ranch Dressing, Mustard, Dijon Mustard, Dill Weed, Salt, Pepper, Garlic Powder, Garlic, and Pickle Juice and Mix together.
- Add cooled potatoes.
- (Add a splash of milk if salad seems dry).
- Place in Fridge or Seve Immediately.
Nutrition Facts : Calories 326.2, Fat 11.7, SaturatedFat 2.4, Cholesterol 172.6, Sodium 1202.7, Carbohydrate 46.3, Fiber 5.9, Sugar 5.4, Protein 10.3
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