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bowl of creamy potato salad with dill pickles

Homestyle Red Potato Salad with Dill Pickles


  • Author: amycaseycooks
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 16 - 18 servings 1x

Description

Homestyle Red Potato Salad with Dill Pickles. This red potato salad is a creamy mayo version with crunchy bits of celery and salty, briny, dilly pickles. Serve along side hamburgers and hotdogs, grilled barbecue chicken or steak or with your favorite sandwich.


Ingredients

Scale
  • 4 pounds of red skinned potatoes, cut in 1 inch chunks
  • 6 tablespoons of dill pickle juice
  • 2 cups of chopped dill pickles, 1/2 inch dice
  • 2 cups of chopped celery, 1/2 inch dice
  • 1/4 cup Newman’s Own Oil and Vinegar Dressing
  • 1  1/4 cups mayonnaise
  • 2 tablespoons freshly chopped parsley
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper

Instructions

  1. Fill a large stock pot with cold water. Add the potatoes. Place the pot over high heat and and bring to a boil. Lower the heat and simmer for 10 to 15 minutes. The potatoes should be just tender when pierced with a knife.
  2. Drain the potatoes in a colander and place them in a large bowl. Add the pickle juice and toss to coat the potatoes. Cover the bowl with a clean kitchen towel and let steam for 20 minutes.
  3. Remove the towel and add the dill pickles, celery, dressing, mayonnaise, parsley, salt and pepper. Toss to fully coat the potatoes.
  4. Cover the bowl with plastic wrap and refrigerate until the potatoes are chilled.
  5. Season to taste with salt and pepper before serving.

Notes

  • Cut the potatoes in roughly the same sized chunks so they cook evenly. A knife should be able to pierce the potatoes when they are perfectly cooked.
  • Marinate the warm, cooked potato chunks in pickle juice. Cover the bowl with a kitchen towel to absorb any condensation.
  • Check the seasonings of kosher salt and pepper before serving.
  • This makes a big batch of potato salad. The recipe can be cut in half or quartered. Store potato salad in the refrigerator for 3 to 5 days.
  • Category: side dish
  • Method: simmer
  • Cuisine: American

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 277
  • Sugar: 2.2 g
  • Sodium: 487 mg
  • Fat: 21.9 g
  • Saturated Fat: 3.7 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 18.5 g
  • Fiber: 1.9 g
  • Protein: 2.1 g
  • Cholesterol: 14 mg

Keywords: potato salad recipe, 4th of July side dish, barbecue side dish

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