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
Like this recipe? Want more?
Check out our recipe book.
Categories
Ingredients
- 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
Preparation
- 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.
- 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.
- Once the potatoes are cool, add them to the bowl with the dressing and mix well to combine.
- 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.
