Another day dreaming of summer means another potato salad! This one might just be the best ever – at least if you ask my kids, who have already asked for it again three times. Which is especially funny because they all say they don’t like pickles! Now I know pickles are one of those foods that people either love or hate…very little in between on that line. I am 100% on the LOVE side of that line and use pickles and pickle juice in my food way more than my kids even know (LOL). This latest recipe is going to be making the rotation at my house. Check out Pickle Potato Salad.
When it comes to pickles, I do have a favorite brand – Mt. Olive Pickles. They have such good and consistent flavor. For this recipe you really want a pickle and pickle juice that you enjoy, as it is the front runner in the flavor department. Also I went with a straight Dill Pickle on this, no bread and butter or sweet or other flavors. While I do have a potato salad recipe that I use sweet pickle relish for, this is not it.
When I was making this salad, my son walked into the kitchen and saw the bowl from across the way and asked me if I was making potato salad or egg salad. My answer was simple yes, because this is a very egg filled potato salad, since the dressing is mostly boiled egg yolks and pickle juice. I am lucky to have my own backyard flock of chickens so we get very fresh eggs with very bright yolks. Thus, the very vibrant yellow of this salad.
Since this salad has more sour notes to it, I opted to make my protein with some sweet to balance it out. I serve it up with Bourbon Peach Pork Tenderloin – which is just the right amount of sweet and spicy to bring it all together. This salad would be perfect with burgers, ribs, steak, chicken, really anything.
Now Let’s Get Cookin’!
Pickle Potato Salad
- 3 lb Baby Red Potatoes
- 8 Large Eggs
- 4 Celery Stalks diced
- 1 cup Dill Pickle Relish
- ½ cup Fresh Dill chopped
- 2 tsp Pepper divided
- 2 tsp Salt divided
- 1 cup Mayo
- 1 tsp Paprika
- 1 cup Pickle Juice
- Start 2 pots of water boiling (one for eggs and one for potatoes).
- Once the water is boiling, add the eggs to one pot and potatoes to the other. Let the eggs cook for 15 minutes and remove them to an ice bath (half water half ice). Let the potatoes cook for 25 minutes and then drain in colander. Let both rest for 1 hour.
- Cut potatoes in half (or quarters) and add to large bowl. Add celery, dill, pickle relish, one teaspoon salt, and one teaspoon pepper to bowl.
- Peel each egg, cut in half and remove yolks. Put yolks in a small bowl and break up with a fork. Cut up egg whites and add to potatoes.
- Add remaining salt and pepper, mayo, pickle juice and paprika to egg yolks. Stir to combine (it will be chunky, make as smooth as you like). Pour over potato mixture. Toss to coat.
- Serve right away or store in an air tight container in the refrigerator for up to 4 days.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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