Cjs Dill Pickle And Olive Potato Salad Recipes

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DILL PICKLE POTATO SALAD



Dill Pickle Potato Salad image

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

3 pounds potatoes (about 8 medium)
6 hard-boiled large eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1-1/2 cups mayonnaise
1/4 cup dill pickle juice
4-1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
Optional: Leaf lettuce and dill pickle slices

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.

C.J.'S DILL PICKLE AND OLIVE POTATO SALAD



C.j.'s Dill Pickle and Olive Potato Salad image

A different twist on potato salad - more kosher dill, olive and parsley flavors than mayo. NOT the typical sweet standard. My Dad, C.J., made this ever since I can remember. A family favorite - no reunion is complete without it! TIP: Slightly undercook the potatoes. If mushy, they don't chop well nor hold their texture. Also, add the olive and pickle juice sparingly to taste. Secret to this dish is NOT TOO WET!!!

Provided by Knit One Cook Too

Categories     Potato

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 15

10 idaho baking potatoes
10 eggs
1 cup chopped flat leaf parsley
3 celery ribs
3 green onions (scallions)
1 medium sweet white onion
5 garlic cloves
3 large kosher dill pickles ("Ma Brown" are best if you can find them)
1 cup Spanish olives with pimento
1 teaspoon white vinegar
1 cup mayonnaise
salt
pepper
olive juice
pickle juice

Steps:

  • Boil potatoes. Cool and peel. Chop into 1/4 inch thick small pieces.
  • Hard boil eggs. Cool and peel. Chop into 1/4 thick small pieces.
  • Chop fine: parsley, celery, green onions, white onion, garlic, Kosher dills, olives with pimentos.
  • Mix all ingredients.
  • Season to taste with olive juice, pickle juice, splash of white vinegar, mayonnaise, salt and pepper.

Nutrition Facts : Calories 368.2, Fat 15.2, SaturatedFat 3.1, Cholesterol 217.6, Sodium 992.5, Carbohydrate 48.1, Fiber 6.3, Sugar 5.9, Protein 11.7

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