Potato and Pickle Salad Recipe

Name: Potato and Pickle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small tri-colored potatoes; 1/2 cup mayonnaise; 1/4 cup chopped sweet pickles; 3 tablespoons pickle juice; 1 tablespoon yellow mustard; 1 1/2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 medium red onion, thinly sliced; 5 hardboiled eggs, chopped; 2 tablespoons chopped fresh parsley, for garnish; Paprika, for garnish

Servings: persons

1 1/2 pounds small tri-colored potatoes
1/2 cup mayonnaise
1/4 cup chopped sweet pickles
3 tablespoons pickle juice
1 tablespoon yellow mustard
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 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.
2
Bring to a boil over medium-high heat.
3
Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside.
4
When cool enough to handle, slice the potatoes in half.
5
In a large bowl, mix together the mayonnaise, pickles, pickle juice, mustard, salt and pepper to form a dressing.
6
Add the potatoes, the red onions and eggs, and gently fold together to coat with dressing.
7
Taste, and adjust the seasoning as needed.
8
Garnish with parsley and paprika.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds small tri-colored potatoes, 1/2 cup mayonnaise, 1/4 cup chopped sweet pickles, 3 tablespoons pickle juice, and more.

Yes, Potato and Pickle Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato and Pickle Salad

How did you like this recipe?

Frequently Asked Questions