bread and butter pickle potato salad
My boyfriends grandmother used to make this potato salad, she was from Germany. You can make this a day ahead to help meld the flavors. This has a sweet creamy dressing that everyone loves. Don't let the pickles fool you, they are delicious in the potato salad.
prep time
2 Hr
cook time
30 Min
method
Stove Top
yield
25-30 serving(s)
Ingredients
- 5 pounds red potatoes
- 2 medium onions, chopped
- 2 cups celery diced
- 1/2 cup bread and butter pickles, diced
- 2 cups miracle whip
- 1/2 cup bread and butter pickle juice strained
- 2 teaspoons sugar
- 6 - hard boiled eggs
- 1 pound bacon, cooked and crumbled
How To Make bread and butter pickle potato salad
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Step 1Peel and cut potatoes into bite sized pieces, Cover with cold water and boil till potatoes are tender 20-30 minutes. Drain and return to pot. Turn heat back on for a few minutes to get rid of any excess water. Transfer potatoes to a large bowl to cool
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Step 2Chop onions, celery, eggs and pickles into small pieces. When the potatoes have cooled add the veggies and bacon bits to the potatoes. Toss to evenly distribute. If you want more of any ingredient you can add them to your salad.
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Step 3In a separate bowl add 2 cups of Miracle Whip, sugar and some of the pickle juice. With a whisk blend the dressing adding more pickle juice until you get a nice consistency to pour over the potatoes. Be sure you strain the pickle juice before you add it to the dressing.
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Step 4Note: You can use Hormel Real Bacon bits instead of cooking the bacon. I usually add some to the top of my salad.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potato Salads
Culture:
American
Ingredient:
Potatoes
Method:
Stove Top
Keyword:
#salad
Keyword:
#summer side
Keyword:
#sweet dressing
Tag:
#Heirloom
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