Best Dilled Potato And Pickled Cucumber Salad Recipes

DILL PICKLE POTATO SALAD

Dill Pickle Potato Salad image

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

Ingredients

3 pounds potatoes (about 8 medium)
6 hard-boiled large eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1-1/2 cups mayonnaise
1/4 cup dill pickle juice
4-1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
Optional: Leaf lettuce and dill pickle slices

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.

PICKLED DILL CUCUMBER AND POTATO SALAD

Pickled Dill Cucumber and Potato Salad image

This is an amazing salad! Plan a day in advance, the cucumbers have to marinate in the fridge for 24 hours in salt and vinegar. You can increase or reduce the amount of fresh dill. Use only firm English cucumbers for this, also yellow onions can be substituted for the green. This salad only gets better with refrigeration time. I like to add in some cooked chopped bacon to this, you can add in really anything you like.

Provided by Kittencalrecipezazz

Categories Potato

Time P1D

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup white vinegar
2 tablespoons white vinegar
1 tablespoon coarse salt
2 English cucumbers, sliced VERY thin
1/2 cup fresh dill, chopped
4 lbs red potatoes, peeled
8 green onions, chopped
6 -10 radishes, washed and diced
3 tablespoons dill
1 1/2 cups mayonnaise (or to taste)
salt and pepper

Steps:

In a bowl combine 1/4 cup plus 2 tablespoons vinegar and 1 tablespoon coarse salt; stir until the salt dissolves.
Place the sliced cucumbers and 1/2 cup dill in a heavy-duty plastic resealable bag.
Add in the vinegar/salt mixture and seal the bag tightly, turn the bag to coat the cucumbers with the vinegar mixture.
Place the bag on top of a bowl in refrigerator overnight.
After the 24 hours, drain the cucumbers over a sieve; leave to drain well for 1-3 hours; discard the brine.
Cook potatoes in a large pot of boiling water with salt and 1 tablespoon white vinegar for about 30 minutes or until fork-tender; drain and cool completely.
Dice the potatoes into about 1-inch cubes and place in a large bowl; season generously with salt and pepper.
Add in the drained cucumbers, green or yellow onions, radishes and remaining 3 tablespoons dill; toss gently to combine; let stand at room temperature for 1 hour.
Add in the mayonnaise; mix to combine and season with more salt and pepper if needed to taste.
Serve cold or room temperature.