Bread and Butter Pickle Potato Salad

Bread and Butter Pickle Potato Salad
Super creamy potato salad, spiked with sweet bread and butter pickles, tangy red onions, and luscious yellow potatoes.
Recipe Source: Potato Goodness
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  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Servings: 12


  • 2.25 pounds yellow potatoes, cut into 1-inch cubes
  • 3 cloves garlic, smashed
  • 2 ounces (1/4 cup) champagne vinegar (rice vinegar can be subbed)
  • 3/4 cup (180 ml) mayonnaise
  • 1/4 cup yellow mustard
  • 1/2 cup (120 ml) sour cream
  • 1/3 cup bread and butter pickles, chopped
  • 1/3 cup red onion, diced and rinsed with cold water
  • 2 Tbsp fresh dill, chopped
  • 2 tsp celery seed
  • Salt, to taste (we suggest about 2 tsp)
  • Black pepper, to taste (we suggest about 2 tsp)
  • Garnish: Green onions, sliced


  1. In a large heavy-bottomed pot, add the potatoes, salt, garlic, and enough cold water to just cover the potatoes by an inch. Turn the heat onto high. When the water comes to a boil, reduce the heat to a simmer and cook the potatoes until they are a little more than fork tender but not falling apart (about 20-25 minutes). Drain the potatoes and spread them out evenly on a baking sheet to help them cool more rapidly. Sprinkle the potatoes with the vinegar while they are still slightly warm. While the potatoes cool, make the dressing.
  2. In a large bowl, combine the mayonnaise, yellow mustard, sour cream, diced pickles, red onion, dill, celery seed, salt, and black pepper. Combine the ingredients until they are well mixed. Set aside.
  3. Once the potatoes are cool, add them to the bowl with the dressing and mix well to combine.
  4. The potato salad is now ready to serve, however, but will be even better after sitting in the refrigerator overnight. When serving, garnish with green onions and/or additional pickles, if desired.

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