Sweet Pickle Potato Salad
Here is another recipe the entire family loves. It is simple and easy to make too. I was surprised at what a big hit it was.
Use red-skinned boiling potatoes, not red-skinned new potatoes.
- 3 pounds red-skinned boiling potatoes, peeled and cut into 1-inch pieces (leave the skins on)
- 1/4 cup sweet pickle juice
- 3/4 cup mayonnaise
- 1/3 cup buttermilk*
- 4 teaspoons dijon mustard (I used the kind with the whole mustard seeds in it - it adds to the presentation)
- 1 teaspoon sugar
- 1/2 cup each diced red onion, celery, and sweet pickles
- 3 hard-boiled eggs, chopped
- Salt and pepper to taste
- Bring a large pot of salted water to a boil. Add the potatoes and cook until just tender, about 10 minutes. Drain and transfer to a large bowl. Drizzle the pickle juice over the warm potatoes, then toss gently. Cool to room temperature.
- Combine the remaining ingredients in a large bowl and fold gently into the potatoes using a rubber spatula. Serve or refrigerate, covered. Bring to room temperature before serving.
*Buttermilk: We don't buy a quart of buttermilk and then only use 1/3 of a cup for this recipe. If you have it on hand, that's great, use it. If you don't, then "make" some by adding 1 teaspoon of lemon juice or vinegar to the 1/3 cup of milk. The book says to let it stand for 5 minutes and it's done. I let it stand 20 minutes (if you think I'm doing that wrong, send a note to "nick_@_maikoff . net" - leave out the underscores, spaces, and quotes in the email address, thanks!).
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