Best Eggy Potato Salad With Pickles 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.

EGGY POTATO SALAD

Eggy Potato Salad image

Provided by Sandra Lee

Categories side-dish

Time 40m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1/3 cup sliced green onions
1/4 cup celery, finely chopped
1/4 cup mayonnaise
2 teaspoons prepared yellow mustard
1 teaspoon sweet pickle relish
2 hard-boiled eggs (from refrigerated or deli section), chopped
1 (14 1/2-ounce) can sliced new potatoes, rinsed and drained
Salt and pepper

Steps:

Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.

AMERICAN POTATO SALAD WITH HARD-BOILED EGGS AND SWEET PICKLES

American Potato Salad With Hard-Boiled Eggs and Sweet Pickles image

Make and share this American Potato Salad With Hard-Boiled Eggs and Sweet Pickles recipe from Food.com.

Provided by icetea

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs red potatoes, scrubbed (about 6 medium or 18 small)
1/4 cup red wine vinegar
salt & fresh ground pepper
3 hard-boiled eggs, peeled and cut into 1 to 2 inch dice
1 stalk celery, minced (about 1/2 cup)
2 tablespoons minced red onions
1/4 cup sweet gherkin, minced
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons minced fresh parsley leaves

Steps:

Cover potatoes with 1 inch of water in stockpot or Dutch oven.
Bring to simmer over medium-high heat.
Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes.
Drain; cool potatoes slightly and peel if you like.
Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
Place warm potato cubes in large bowl.
Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently.
Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
Serve.
Imediately or cover and refrigerate.
cooking time does not include refrgeration time.