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.
Homemade Potato Salad
Yield – 8 – 10 servings
Preparation Time – 15 minutes (+2 hours to chill in fridge)
Cooking Time – 10 – 15 minutes
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
- 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.
- Chop pickle and add to potatoes with 1/2 cup miracle whip, Dijon mustard and cracked pepper. Season with salt. Stir through.
- 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.
- Place in small bowl and chop using pastry blender.
- Add chopped eggs plus 2 Tbsp of miracle whip to the potatoes. Stir through. Add salt and pepper to taste.
- 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
Amy @ Finer Things says
We usually put chopped pickles in ours! 🙂
thaydra says
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!
B. Keefer says
We use pickles in ours too. We also add capers. My sister adds chopped olives to hers. Try it, you might like it! 🙂
Niki says
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.
Tina says
I have always added sweet pickkles and some of the juice to mine…sometimes I add radishes too, because I don’t like onions.
Becky Lowmaster says
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!!!
Karyn says
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!
Amanda from Faith, Food and Family says
Looks yummy! Have a great 4th!
God bless,
Amanda
LisaE says
I love potato salad with extra eggs….yum. I have never made it with pickles but may have to give that a try!
Jamie C says
Yummo!!! I will have to try this recipe 🙂 Thanks!!