Sweet Pickle Potato Salad
Another delicious potato salad to add to your collection! This one is sweet from the sweet pickles!
Servings 6
Calories 116kcal
Equipment
Ingredients
- 1 ½ pounds potatoes red, white or Yukon gold
- 2 eggs hard boiled
- 1 tablespoon apple cider vinegar
- salt and pepper
- ½ red onion finely diced
- ⅓ up mayo
- 2 tablespoons sweet pickles minced
- 2 tablespoons sweet pickle juice
- 1 tablespoon chives chopped (optional)
- 1 tablespoon parsley chopped
Instructions
- Scrub potatoes and place them in a pot of cold water. Bring to a boil over high heat. When they come to a boil, salt the water and let them cook until tender when pierced with a knife (10-20 minutes.).
- Drain. When cool enough to handle (but still warm) you can peel them or just dice them to size.
- Place them in a bowl and pour the cider vinegar over them and sprinkle with salt and pepper. You want to do this while they are still warm. Let sit for 5-10 minutes while you prep the rest of the ingredients.
- Hard boil the eggs or alternatively steam them by placing them in a steamer basket it a pot of boiling water (about an inch of water) and let them steam for about 12 minutes. Cool in cold water and peel and dice.
- Dice the onion and pickles.
- Add the onions and mayo to the bowl with the potatoes and stir to combine. Add the pickles and juice, stir and adjust salt and pepper. Add the eggs, chives, and parsley and stir gently.
Video
Notes
Variations:
- Bacon - add some cooked crumbled bacon. Because....bacon!
- Celery - a classic!
- Dill pickles - change the flavor profile from sweet to tangy!
- Mustard - yes, you can stir in some mustard.
- Yogurt - go half mayo half yogurt for a little more tang.
Nutrition
Calories: 116kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 197mg | Potassium: 48mg | Fiber: 1g | Sugar: 2g | Vitamin A: 203IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg