Sweet Pickle Potato Salad
While dill pickles may be used, this is the traditional version.
5 or 6 medium potatoes, peeled and chopped into small cubes
2 stalks celery, chopped
1 small onion, minced
1/2 cup sweet pickles, chopped
2 hard boiled eggs, chopped (optional)
1/2 cup black olives, chopped (optional)
1/2 cup red pepper, chopped (optional)
1 Tbs yellow mustard
1 Tbs lemon juice or sweet pickle juice
1/2 cup mayonnaise
Ground black pepper to taste
Salt to taste
Boil a large pot of water with a teaspoon of salt added. When it boils, add the potatoes. Boil for no more than 15 minutes. When done immediately drain the potatoes into a colander and rinse with cold water until they are cool to the touch. Set aside and allow to dry.
Combine all of the remaining ingredients except the salt and pepper in a large bowl and stir until blended. Add more lemon or pickle juice to taste. When the potatoes are dry, add them to the mayo mixture and stir gently until the potatoes are well coated. Adjust taste with salt and pepper. Cover and refrigerate until serving.
If you are serving this at a picnic, place the salad bowl over ice to keep it cool.
Yield: Approximately 10 servings
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