Sweet Pickle Potato Salad Recipes

Steps:

• Put the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 15 minutes. Drain. Set aside until cool enough to handle.
• While the potatoes are still warm, cut them into quarters and place them in a large bowl. Add the onion, relish, mayonnaise, and eggs. Toss until well combined. Taste and season with salt and pepper.
• Cover and chill until ready to serve, at least 1 hour or up to overnight.

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

Steps:

• Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
• Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
• Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

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.

Steps:

• Steam potatoes until tender, about 12 minutes. Cool. Place potatoes in large bowl. Add eggs, celery, onion, mayonnaise, pickles and pickle juice. Toss gently to blend. Season salad to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)

Steps:

• Place the potatoes in a medium saucepan or pressure cooker (see Note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes until they are tender when pierced with the point of a knife but hold their shape, 30 minutes. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.

Steps:

• Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside. When cool enough to handle, slice the potatoes in half.
• In a large bowl, mix together the mayonnaise, pickles, pickle juice, mustard, salt and pepper to form a dressing. Add the potatoes, the red onions and eggs, and gently fold together to coat with dressing. Taste, and adjust the seasoning as needed. Garnish with parsley and paprika.

Steps:

• Bring a pot of salted water to a boil. Add the sweet potatoes and cook until just tender, about 10 minutes. Drain and cool.
• In a large bowl, mix together the mayonnaise, scallions and cilantro. Add the sweet potatoes and cashews and gently stir to mix. Garnish with cilantro leaves and serve.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.