Potato and Pickle Salad
Potato and Pickle Salad
Enjoy this quick and easy salad recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 30 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • 1+½ pounds small Tri-colored Potatoes
  • ½ cup Mayonnaise
  • ¼ cup chopped Sweet Pickles
  • 3 tablespoons Pickle juice
  • 1 tablespoon Yellow Mustard
  • 1+½ teaspoons Kosher Salt
  • ¼ teaspoon freshly Ground Black Pepper
  • ½ medium red Onion, thinly sliced
  • 5 hardboiled Eggs, chopped
  • 2 tablespoons chopped fresh Parsley, for garnish
  • Paprika, for garnish
  1. 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
  2. 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

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