PICKLE POTATO SALAD
This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and yes, sliced pickles for a double-the-pickle, double-the-fun dinner salad.
Provided by Anna Stockwell
Categories Potato Carrot Onion Celery Vinegar Mayonnaise Mustard Chicken Parsley Salad Dinner Roast Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Toss potatoes and carrots with vegetable oil on a rimmed baking sheet to coat. Sprinkle evenly with spice rub and ½ tsp. salt. Roast until vegetables are deeply browned, tender, and crisp on the exterior, about 30 minutes.
- Meanwhile, toss onion, celery, vinegar, and remaining 1 tsp. salt in a large bowl to combine. Let sit 10 minutes
- Meanwhile, whisk olive oil, mayonnaise, and mustard in a small bowl to combine. Mix in chicken; set aside.
- Add pickles, parsley, and hot roasted potatoes and carrots to bowl with onion mixture and toss to combine. Gently mix in reserved dressed chicken just to distribute.
- To serve, transfer to a platter or divide among plates.
DELICIOUS POTATO SALAD WITH DILL PICKLE
This is a simple and very tasty potato salad. It looks great with all the green in it. There's never any left over when I serve it. This recipe can easily be doubled for a party.
Provided by Pesto lover
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cube potatoes. Boil until just tender.
- Mix all other ingredients in a medium size bowl.
- Drain cooked potatoes and let cool completely.
- Mix potatoes into mayonnaise mixture.
- Serve or refrigerate until ready to serve. It tastes best if you refrigerate it at least 4 hours, so that flavors meld.
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.
POTATO AND PICKLE SALAD
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.
CREAMY DILL PICKLED POTATO SALAD!
This is for the dill pickle lovers! Nice served along with Recipe #199670 makes a meal very easy to prepare because you can make this the day before and the ham is so easy just add some greens or make ham sandwiches.
Provided by Rita1652
Categories Potato
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put the potatoes in a large bowl.
- Sprinkle with the pickle juice and gentle toss.
- Mix 1 cup mayonnaise with mustard, onion, dill, pickle and eggs add to potatoes stirring in and season with salt and pepper.
- Adding more mayonnaise to the creaminess you desire.
- Serve room temperature or chilled.
Nutrition Facts : Calories 187.3, Fat 8.4, SaturatedFat 1.5, Cholesterol 75.6, Sodium 313.9, Carbohydrate 23.8, Fiber 2.1, Sugar 3.1, Protein 4.6
PICKLED POTATO SALAD
Dill pickle lovers, rejoice! We had you in mind when we created this crowd-pleasing Pickled Potato Salad.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool.
- Combine potatoes and pickles in large bowl.
- Mix pickle juice with remaining ingredients until blended. Add to potato mixture; mix lightly.
Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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