Best 6 Eggy Potato Salad With Pickles Recipes
Indulge in the harmonious blend of flavors in this classic picnic staple—Eggy Potato Salad with Pickles. This all-American comfort food has been a beloved dish for generations, enjoyed by families and friends at gatherings and potlucks. Our collection of recipes offers a range of variations to suit every taste, from classic to modern interpretations.
Our first recipe, "Classic Eggy Potato Salad," is a timeless delight. Yukon Gold potatoes are boiled and tossed with a creamy mayonnaise dressing, hard-boiled eggs, crisp celery, sweet relish, and a hint of tangy mustard. Perfectly balanced and satisfying, this salad is a crowd-pleaser.
For those seeking a lighter version, our "Lightened-Up Eggy Potato Salad" is the perfect choice. We use Greek yogurt and a touch of olive oil to create a healthier mayonnaise dressing, while still maintaining the creamy texture and delicious flavor of the classic recipe.
If you're looking for a unique twist, try our "Bacon-Ranch Eggy Potato Salad." This recipe adds crispy bacon and a creamy ranch dressing, giving the salad a smoky, savory flavor. It's sure to be a hit at your next gathering.
Finally, our "Dill Pickle Eggy Potato Salad" offers a tangy, briny twist on the classic. With the addition of chopped dill pickles, this salad has a delightful sour flavor that pairs perfectly with the creamy dressing and tender potatoes.
No matter which recipe you choose, our Eggy Potato Salad with Pickles collection has something for everyone. These salads are easy to make, versatile, and always a hit. Bring a taste of home cooking to your next gathering with these delicious and satisfying recipes.
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
DILL PICKLE POTATO SALAD
Dill pickles add pizzazz to this old-fashioned chilled salad. The creamy, well-dressed side dish makes a flavorful and attractive addition to a Fourth of July picnic or church supper.-Nancy Holland, Morgan Hill, California More Pickle Recipes
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.
Nutrition Facts : Calories 415 calories, Fat 30g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 677mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
EGGY POTATO SALAD
Steps:
- Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.
POTATO AND PICKLE SALAD
Steps:
- Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside. When cool enough to handle, slice the potatoes in half.
- In a large bowl, mix together the mayonnaise, pickles, pickle juice, mustard, salt and pepper to form a dressing. Add the potatoes, the red onions and eggs, and gently fold together to coat with dressing. Taste, and adjust the seasoning as needed. Garnish with parsley and paprika.
OLD-FASHIONED POTATO SALAD WITH SWEET PICKLES
Categories Salad Egg Onion Potato Side Steam Fourth of July Mayonnaise Celery Potluck Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Steam potatoes until tender, about 12 minutes. Cool. Place potatoes in large bowl. Add eggs, celery, onion, mayonnaise, pickles and pickle juice. Toss gently to blend. Season salad to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)
AMERICAN POTATO SALAD WITH HARD-BOILED EGGS AND SWEET PICKLES
Make and share this American Potato Salad With Hard-Boiled Eggs and Sweet Pickles recipe from Food.com.
Provided by icetea
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cover potatoes with 1 inch of water in stockpot or Dutch oven.
- Bring to simmer over medium-high heat.
- Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes.
- Drain; cool potatoes slightly and peel if you like.
- Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
- Place warm potato cubes in large bowl.
- Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently.
- Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
- When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
- Serve.
- Imediately or cover and refrigerate.
- cooking time does not include refrgeration time.
Tips:
- Boil the potatoes with their skin on. This will help them retain their shape and prevent them from becoming mushy.
- Use a variety of potatoes. This will give your salad a more complex flavor and texture. Some good options include Yukon Gold, red potatoes, and fingerling potatoes.
- Chop the potatoes into small pieces. This will help them cook evenly and absorb the dressing better.
- Use a tangy dressing. This will help to balance out the richness of the potatoes and eggs. A good option is a vinaigrette made with olive oil, vinegar, and Dijon mustard.
- Add some pickles. Pickles will add a sour and crunchy element to your salad. You can use any type of pickles you like, but dill pickles or sweet pickles are popular choices.
- Garnish with fresh herbs. Fresh herbs will add a pop of color and flavor to your salad. Some good options include parsley, chives, or dill.
Conclusion:
Eggy potato salad with pickles is a classic side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the perfect eggy potato salad that will be a hit at your next gathering.
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