Pickled Potato Salad
Pickled potato salad is a DELICIOUS potato salad version and once you try it, you may never make it any other way… my family is addicted to it & I can never seem to make enough! This goes great with fried chicken and it’s also my go-to for cookouts and parties! (I’ve even started making it for Thanksgiving because everyone asks for it now, LOL!)
Ingredients:
5 lb bag of Yellow Potatoes
1 Large Jar of Kosher Dill Pickles
Mayonnaise
Dill Weed & Salt
3 Eggs
Instructions:
First, peel & cut your potatoes. (I prefer yellow potatoes for this recipe. They tend to be softer and have more flavor.) Put your potatoes and eggs in a large pot & cover with water. (I prefer adding hot water so it takes less time to come to a boil.) Add plenty of salt to the pot of water so your potatoes salt themselves as they cook. After boiling for about 5 minutes, begin to check your potatoes with a fork – they should be soft enough to eat with no crunch – but not so soft they are easy to mash.
Second, while your potatoes are cooking, cut up your pickles. I used an ENTIRE JAR for the salad you see in the photos below… (There’s a REASON I call this ‘Pickled’ Potato Salad lol – so load it up with pickles!). Your pickles should be cut to about half the size of your potato pieces. This way you get a bite of pickle with every couple of potatoes – so each forkful has both ingredients.
Next, once your potatoes and eggs are done – go ahead and peel your eggs. To make peeling them easier, I put them in a bowl of very cold water and then peel. That tends to help remove the shell and prevent sticking. Cut them up while your potatoes are cooling. I like to separate the yolk and crumble it. Then, cut the egg whites into pieces even smaller than the pickles so that they are evenly distributed in each forkful.
Once your potatoes are no longer hot, you can begin to assemble the salad. Using a large bowl, gently mix your potatoes, pickles & eggs – don’t mix aggressively or you will start to mash the potatoes. Then, this is where instinct comes in… I don’t measure the dill, salt or mayo. You know that meme floating around online that says something like: “I don’t measure seasoning… I just wait until I hear my ancestors whisper ‘that’s enough my child’? LOL Well, that’s what I do here:
Sprinkle plenty of salt, a large spoonful of mayo (be conservative with the mayo at first- you can always add more but you can’t remove it) and a TON of dill (see photo below for example). I continue mixing & taste testing until I am extremely happy with the salt, dill, mayo & pickle ratio. I usually end up adding a couple more pickles as I’m mixing. If you were to taste this with a blindfold on – you should be able to instantly tell that it is potato salad with a STRONG dill pickle taste, so bring on the pickles!!! If you feel the mixture is too thick and or not ‘pickle-y’ enough, you can add in some of the pickle juice – just be careful not to make your mixture runny.
This potato salad is actually delicious right away – you don’t even have to wait for it to chill to enjoy it. So grab a fork, my pickle loving friends & dig in!
This recipe is brought to you by Anne McCabe, Owner & Broker of McCabe Realty. Stay tuned for more recipes from McCabe Realty & its wonderful agents!!!
