Homestyle Red Potato Salad with Dill Pickles
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.
Servings: 16 - 18 servings
Calories: 277kcal
Equipment
- stock pot
- colander
Ingredients
- 4 pounds of red skinned potatoes cut in 1 inch chunks
- 6 tablespoons of dill pickle juice
- 2 cups of chopped dill pickles ½ inch dice
- 2 cups of chopped celery ½ inch dice
- ¼ cup Newman's Own Oil and Vinegar Dressing
- 1 ¼ cups mayonnaise
- 2 tablespoons freshly chopped parsley
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground pepper
Instructions
- 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.
- 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.
- Remove the towel and add the dill pickles, celery, dressing, mayonnaise, parsley, salt and pepper. Toss to fully coat the potatoes.
- Cover the bowl with plastic wrap and refrigerate until the potatoes are chilled.
- 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.
Nutrition
Serving: 3/4 cup | Calories: 277kcal | Carbohydrates: 18.5g | Protein: 2.1g | Fat: 21.9g | Saturated Fat: 3.7g | Cholesterol: 14mg | Sodium: 487mg | Fiber: 1.9g | Sugar: 2.2g