July 4th Potato Salad

by Erin, The $5 Dinner Mom on July 2, 2009

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So I added an ingredient to my “all-time favorite” potato salad recipe. 

Chopped pickles!

Maybe it’s because I’m pregnant.  Or maybe it’s because I just happened to see them when grabbing the dijon mustard and miracle whip.  Hmmm…wonder how this would taste mixed in???  Verdict: Delicious.

Ingredients
6 medium potatoes ($.80)
1 small onion ($.15)
2 garlic cloves, crushed ($.05)
1 dill pickle, chopped ($.10)
1/2 cup plus 2 Tbsp miracle whip, divided ($.20)
2-3 Tbsp dijon mustard ($.10)
2 eggs ($.20)
Cracked pepper, to taste
Salt, to taste

Directions
1. In medium saucepan, boil peeled and diced potatoes, chopped onions and crushed garlic for 10 minutes, or until potato pieces are soft. Drain and place in serving bowl.

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2. Chop pickle and add to potatoes with 1/2 cup miracle whip, dijon mustard and cracked pepper. Season with salt. Stir through.

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3. In small saucepan, boil 2 eggs for 10 minutes. Turn off heat and let sit in water for 10 more minutes. Carefully remove and rinse with cool water until can be easily handled.

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4. Place in small bowl and chop using pastry blender.

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5. Add chopped eggs plus 2 Tbsp of miracle whip to the potatoes. Stir through. Add salt and pepper to taste.

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6. Refrigerate for at least 2 hours, or until completely chilled. This will serve 8-10 people, depending on how large your “spread” is for your July 4th BBQ!

Cost $1.60

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{ 10 comments… read them below or add one }

Amy @ Finer Things July 2, 2009 at 5:21 pm

We usually put chopped pickles in ours! :)

Reply

thaydra July 2, 2009 at 5:29 pm

I usually use pickles in mine as well, but I prefer sweet pickles :) I use them in my egg salad and my tuna salad also!

Pickles- not just for pregnant women anymore!

Reply

B. Keefer July 2, 2009 at 6:30 pm

We use pickles in ours too. We also add capers. My sister adds chopped olives to hers. Try it, you might like it! :)

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Niki July 2, 2009 at 8:12 pm

I’ve always added pickles to my potato salad, and also 2 TB pickle juice. My recipe is about the same as yours otherwise, except I add more spices: celery salt, parsley, oregano and paprika.

Reply

Tina July 2, 2009 at 9:07 pm

I have always added sweet pickkles and some of the juice to mine…sometimes I add radishes too, because I don’t like onions.

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Becky Lowmaster July 2, 2009 at 10:46 pm

I love potato salad. I will make one tomorrow for the 4th of July to share with my family. Then on July 31 I will be making one that will feed 35 people. I’m making that one for a wedding buffet for a friend’s daughter, which is the following day. I’ve never made one that big but have looked at recipes online to get the jist of how many potatoes to use, like 10 pounds!! My recipe is from memory. I’ve made it for years like my mom used to make. It is done by taste as well. It’s always better to let it set overnight and it tastes even better!! I’ll let you know how it turns out!!! I watched the utubevideo of the newscast. Good job and keep up the good work!! Happy 4th of July!!!

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Karyn July 3, 2009 at 7:38 am

The pickles do add a nice touch don’t they! I also use pickle relish and sometimes a bit of horseradish to give it a little zip of flavor! YUMMY!

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Amanda from Faith, Food and Family July 3, 2009 at 10:07 am

Looks yummy! Have a great 4th!
God bless,
Amanda

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LisaE June 30, 2010 at 9:15 pm

I love potato salad with extra eggs….yum. I have never made it with pickles but may have to give that a try!

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Jamie C June 30, 2010 at 10:10 pm

Yummo!!! I will have to try this recipe :) Thanks!!

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