Bread and Butter Pickle Potato Salad

Barb Doria


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.

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2 Hr
30 Min
Stove Top


5 lb
red potatoes
2 medium
onions, chopped
2 c
celery diced
2 c
bread and butter pickles, diced
2 c
miracle whip
1/2 c
bread and butter pickle juice strained
2 tsp
hard boiled eggs
1 lb
bacon, cooked and crumbled


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
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.
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.
4Note: You can use Hormel Real Bacon bits instead of cooking the bacon. I usually add some to the top of my salad.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Heirloom