Best Dill Pickle Salad Recipes

DILL PICKLE POTATO SALAD

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.

DILL PICKLE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse in cold water until rotini are cold and place in a large bowl.
• While pasta cooks, mix mayonnaise, pickles, mustard, vinegar, sugar, pepper, celery salt, and garlic powder together in a bowl. Stir dressing into cold noodles until fully coated. Add additional pickle chunks to taste. Serve chilled.

DELICIOUS POTATO SALAD WITH DILL PICKLE

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.

POTATO SALAD WITH EGG, DILL PICKLE, AND TARRAGON

Steps:

• In a large saucepan combine potatoes with enough water to cover by 1 inch and simmer until just tender, about 15 to 20 minutes. Drain potatoes and cool until they can be handled.
• While potatoes are cooling, in a bowl combine remaining ingredients with salt and pepper to taste. Cut potatoes into 1/2-inch dice and gently toss with egg mixture. Serve potato salad chilled or at room temperature.

SUSAN'S DILL PICKLE POTATO SALAD

Steps:

• Bake potatoes (microwave or oven) as they don't get soggy like boiled ones, cool to handle. Peel and cut in large chunks.
• Use large bowl to mix potatoes, celery, pickles, onion and eggs. Mix carefully so as not to mash potatoes.
• Mix dressing by mixing last 4 ingredients together in a small bowl or just add to salad bowl & mix. Stir to coat all ingredients and taste for saltiness.
• Chill several hours or overnight. Taste for seasoning & add more of anything you like (salt, mustard, pickles, olives etc). If too dry add more mayo.
• DELICIOUS!

POTATO SALAD WITH DILL, HORSERADISH & PICKLE

Steps:

• Slice the unpeeled potatoes into disks.
• Cook the sliced potatoes in slightly salted water until just barely tender then rinse and drain them.
• Put them in a bowl while still hot and pour the ½ cup of vinaigrette or Italian salad dressing over them. The heat helps the potatoes to absorb the flavor of the dressing better.
• Let the potatoes marinate in the refrigerator for about two hours, then lift them out of the dressing.
• In another bowl, blend together the ½ cup of sour cream, the ½ cup of mayonnaise, the 2 teaspoons of horseradish, the 3 crumbled slices of bacon, the 3 tablespoons of pickle relish, the 3 chopped green onions, the 2 tablespoons of chopped dill and the salt and pepper to taste.
• Blend all of these ingredients together and then fold in the potatoes, refrigerate for at least two hours to chill and serve.

DILL PICKLE POTATO SALAD WITH BACON

Steps:

• Mix MIRACLE WHIP, pickles, pickle juice, dill, mustard and celery seed until blended.
• Combine remaining ingredients in large bowl. Add MIRACLE WHIP mixture; mix lightly.
• Refrigerate 2 hours.

DILL PICKLE-PASTA SALAD

Steps:

• Combine pasta, cheese and pickles in large bowl.
• Mix pickle juice with remaining ingredients until blended. Add to pasta mixture; mix lightly.
• Refrigerate 2 hours or until chilled

DILL PICKLE-RANCH PASTA SALAD

Steps:

• Boil pasta (from salad boxes) as directed on boxes; drain, and place in large bowl.
• In small bowl, mix mayonnaise, sour cream and 1 of the seasoning packets (from salad box). Dis-card or save other packet for another use. Mix until well combined. Add to large bowl of pasta.
• Stir in remaining ingredients. Cover and refrigerate 2 hours before serving.

C.J.'S DILL PICKLE AND OLIVE POTATO SALAD

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.

POTATO SALAD WITH EGG AND DILL PICKLE

Steps:

• Place potato, whole with skin on, in a pot and cover with water. Turn stove onto medium heat. Once boiling, turn heat down to medium-low and place lid over tilted a bit to let steam out. Boil for 50 mins. Remove from heat. Drain water. Pour cold water over for about one minute. Remove from water and peel. The peel will come off easily, but be careful not to burn yourself as potato will still be hot. Chop potato coursely, and place in a bowl. Sprinkle with salt and pepper. Pour liquid from pickle jar over potato. Let sit for 10 mins. so that the potato has a chance to absorb the flavor from the liquid. Mix in the rest of the ingredients. Serve at room temp. or chilled.

PHENOMENAL GERMAN POTATO SALAD WITH FRESH DILL PICKLE

Steps:

• Fresh Cucumber: Stir sugar, cucumber, ½ cup vinegar, dill, and ½ teaspoon salt together in bowl; set aside while preparing potatoes.
• Bring potatoes, remaining vinegar, 1 tablespoon salt, and 8 cups water to boil in large pot. Reduce heat to medium and simmer until potatoes are just tender, 10 to 15 minutes. Drain potatoes and return to pot.
• Dressing: Meanwhile, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, 8 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off and discard all but 2 tablespoons bacon grease. Add onion and oil to skillet and cook, stirring occasionally, over medium heat until onion is softened and beginning to brown, about 4 minutes.
• Drain cucumbers and reserve juice, set brined cucumber aside. Whisk cucumber juice, mustard, and 1 teaspoon pepper into skillet; bring to simmer.
• Pour dressing over warm potatoes, stir to combine, and let sit until slightly cooled and potatoes have absorbed dressing, about 10 minutes.
• Assemble Salad: Stir parsley, drained cucumbers, and bacon into potatoes to combine. Season with salt and pepper. Transfer to serving bowl and serve. (Salad can be refrigerated in airtight container for 1 day. Bring to room temperature before serving.).

LOW CARB SOUTHERN DILL PICKLE CHICKEN SALAD RECIPE - (4.6/5)

Steps:

• Fold all ingredients together in a large bowl, shredding chicken with a fork until it is at your desired consistency. The sugar substitute is optional, but adds a nice balance to the salty dill pickles. Cover and refrigerate for 30 minutes for the ingredients and flavors to mingle, or serve immediately. Serve over a green salad and garnish with fresh dill if you have any on hand. George's Tips: I like to finely mince 1⁄3 of the chicken in a food processor and shred the remaining 2⁄3 with a fork to make a salad that is the best of both worlds; ground and chunky. Variation: I make an entirely different Dill Chicken Salad by replacing the dill pickle with fresh cucumber, and adding 1⁄4 teaspoon of salt, and 2 teaspoons of chopped fresh dill. calories: 175|fat: 8.5g |protein: 21g |fiber: 0g |net carbs:2.5g

DILL PICKLE-RANCH PASTA SALAD

Steps:

• Boil pasta as directed and drain and place in large bowl.
• In a small bowl, mix mayonnaise, sour cream, and a seasoning packet from box Save other packet for another use. Mix until well combined. Add to large bowl of pasta.
• Stir in remaining ingredients. Cover and refrigerate 2 hours before serving.

DILL PICKLE POTATO SALAD

Steps:

• Place potatoes in Dutch oven and cover with water.
• Bring to a boil.
• Reduce heat, over and simmer for 20-30 minutes or until tender.
• Drain and cool.
• Peel and cube potatoes.
• Place in large bowl.
• Add the eggs, celery, onions and pickles.
• In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and pepper.
• Pour over potato mixture.
• Mix well.
• Cover and refrigerate for at least 4 hours.
• Serve in a lettuce-lined bowl if desired.

DILL PICKLE POTATO SALAD

Steps:

• 1. In a large bowl combine the potatoes. red onion, celery, hard boiled eggs, dill pickles, chives, sour cream, mayonnaise, mustard and pickle juice.
• 2. Stir gently to combine. Season with salt and pepper to taste. If desired sprinkle with a little bit of paprika. Chill until ready to serve.

DILL PICKLE SALAD

Steps:

• Combine all ingredients and keep chilled til ready to use. You can make this salad an hour or so ahead of time.

DRUM ROLL MIXED SALAD WITH DILL PICKLE RELISH DRESSING

Steps:

• Combine lettuce, onions and tomatoes in a salad bowl.
• In a small bowl, combine ketchup and vinegar. Whisk in extra-virgin olive oil in a slow stream. Stir relish into dressing then pour dressing over salad and toss. Season the salad with salt and pepper and serve.