BREAD AND BUTTER PICKLE POTATO SALAD
My boyfriends grandmother used to make this potato salad, she was from Germany. You can make this a day ahead to help meld the flavors. This has a sweet creamy dressing that everyone loves. Don't let the pickles fool you, they are delicious in the potato salad.
Provided by Barb Doria
Categories Potato Salads
Time 2h30m
Number Of Ingredients 9
Steps:
- 1. Peel and cut potatoes into bite sized pieces, Cover with cold water and boil till potatoes are tender 20-30 minutes. Drain and return to pot. Turn heat back on for a few minutes to get rid of any excess water. Transfer potatoes to a large bowl to cool
- 2. Chop onions, celery, eggs and pickles into small pieces. When the potatoes have cooled add the veggies and bacon bits to the potatoes. Toss to evenly distribute. If you want more of any ingredient you can add them to your salad.
- 3. In a separate bowl add 2 cups of Miracle Whip, sugar and some of the pickle juice. With a whisk blend the dressing adding more pickle juice until you get a nice consistency to pour over the potatoes. Be sure you strain the pickle juice before you add it to the dressing.
- 4. Note: You can use Hormel Real Bacon bits instead of cooking the bacon. I usually add some to the top of my salad.
BREAD AND BUTTER PICKLE POTATO SALAD
Provided by Mrs. Wagesu00ae
Time 35m
Yield 10 u20131/2 cup servings
Number Of Ingredients 11
Steps:
- 1 Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Drain and set aside to cool.
- 2 In a small bowl combine the mayonnaise, vinegar, pickle juice, mustard, salt and pepper.
- 3 In a large bowl, combine the potatoes, pickles, onion and peppers. Pour mayonnaise mixture over potatoes and toss gently to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts :
BREAD-AND-BUTTER POTATO SALAD
Steps:
- Whisk together 1/2 cup brine, mustard, and oil. Add more brine to taste, if desired, and season with salt and pepper. Dressing can be made up to 1 week ahead and stored in refrigerator; bring to room temperature before dressing salad.
- Place potatoes in a large pot and cover with 2 inches of cold water. Add 2 tablespoons salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when easily pierced with a knife, about 18 minutes; drain. Return potatoes to pot and cook over high heat just until water has evaporated and potatoes are dry; remove from heat. When just cool enough to handle, cut potatoes in half and transfer to a large bowl along with dressing. Generously season with salt and pepper and gently fold to combine. Let mixture cool, tossing occasionally.
- Add bread-and-butter pickles, cornichons, sugar snaps, and herbs. Gently toss to combine; season with salt and pepper.
BREAD-AND-BUTTER PICKLE POTATO SALAD
NOTES: Strain the pickle juice from the jar and use for dressing. If making salad up to 1 day ahead, cover and chill; mix before serving.Prep and cook time: About an hour.
Provided by wp
Yield About 11 cups; 12 to 14 servings
Number Of Ingredients 8
Steps:
- In a 6- to 8-quart pan, combine potatoes and 3 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 20 to 30 minutes. Drain well and let stand until cool enough to touch, 15 to 25 minutes.
- Meanwhile, in a small bowl, soak mustard seeds in about 1/2 cup hot water until soft, about 5 minutes. Drain.
- In a large bowl, mix mustard seeds, chopped pickles, pickle juice, mayonnaise, and vinegar. Peel warm potatoes, cut into about 3/4-inch cubes, and drop into dressing. Add bell peppers; mix gently. Let cool to room temperature, at least 15 minutes. Add 1/2 cup parsley and salt and pepper to taste; mix gently. Scrape into a serving bowl and sprinkle with remaining parsley (see notes).
Nutrition Facts : Calories 151, Carbohydrate 28, Cholesterol 0.0, Fat 2.8, Fiber 2.2, Protein 3.6, SaturatedFat 0.6, Sodium 307
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
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.)
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.
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