Best 9 Old Fashioned Potato Salad With Sweet Pickles Recipes

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Potato salad, a beloved classic dish, often evokes memories of summer picnics, family gatherings, and backyard barbecues. This time-honored recipe, passed down from generation to generation, offers a blend of creamy mayonnaise, tangy mustard, and a symphony of crisp vegetables, including diced celery, carrots, and red onion. The addition of sweet pickles adds a delightful sweet-and-sour dimension, creating a perfect balance of flavors.

Let's cook with our recipes!

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This Old Fashioned Potato Salad recipe is my version of the classic American potluck dish. Tender potatoes with a creamy, perfectly seasoned dressing. This fail-proof recipe is one of my old favorites!

Provided by Valerie Brunmeier

Categories     Salad     Side Dish

Time 35m

Number Of Ingredients 11

3 pounds Yukon Gold potatoes
¾ cup diced white onion
2 stalks celery (diced)
4 hard-boiled eggs (diced)
1 ½ cups mayonnaise
3 tablespoons sweet pickle relish ((see Notes below for alternate choices))
1 tablespoon yellow mustard
½ teaspoon celery salt
¼ teaspoon salt (or to taste)
freshly ground black pepper (to taste)
paprika for garnish

Steps:

  • Add unpeeled potatoes to a deep pot that has a cover. Add enough water to cover the potatoes and place over HIGH heat. Bring water to a boil, reduce heat to MEDIUM, cover the pot and cook at a low boil for 20 to 25 minutes, or until tender when pierced with a sharp knife. Drain and immediately rinse potatoes with cold water until cool enough to handle. Use paper towels to pull the peels off the potatoes and chop into small pieces.
  • Combine chopped potatoes, diced onion, and diced celery in a large mixing bowl. Season with ¼ teaspoon salt and toss to combine.
  • In a small mixing bowl combine mayonnaise, mustard, celery salt, pepper, and pickle relish. Add to potato mixture and gently stir to combine. Fold in chopped hard-boiled eggs. Taste and season with additional salt and pepper, if needed.
  • Sprinkle with paprika, cover and refrigerate for at least an hour or more.

Nutrition Facts : Calories 384 kcal, Carbohydrate 27 g, Protein 5 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 346 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

MY MOM'S GOOD OLD POTATO SALAD



My Mom's Good Old Potato Salad image

I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.

Provided by Andrea Parker

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 2h25m

Yield 8

Number Of Ingredients 5

5 pounds potatoes, peeled and chopped
10 eggs
1 large onion, chopped
1 (24 ounce) jar sweet pickles, drained and chopped
2 cups mayonnaise

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.

Nutrition Facts : Calories 787.7 calories, Carbohydrate 71.5 g, Cholesterol 253.4 mg, Fat 50.5 g, Fiber 7.4 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 806.4 mg, Sugar 19.6 g

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

DILL PICKLE POTATO SALAD



Dill Pickle Potato Salad image

Dill pickles add pizzazz to this old-fashioned chilled salad. The creamy, well-dressed side dish makes a flavorful and attractive addition to a Fourth of July picnic or church supper.-Nancy Holland, Morgan Hill, California More Pickle Recipes

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 10 servings.

Number Of Ingredients 12

3 pounds potatoes (about 8 medium)
6 hard-boiled large eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1-1/2 cups mayonnaise
1/4 cup dill pickle juice
4-1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
Optional: Leaf lettuce and dill pickle slices

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.

Nutrition Facts : Calories 415 calories, Fat 30g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 677mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

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.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

OLD-FASHIONED POTATO SALAD WITH SWEET PICKLES



Old-Fashioned Potato Salad with Sweet Pickles image

Categories     Salad     Egg     Onion     Potato     Side     Steam     Fourth of July     Mayonnaise     Celery     Potluck     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 pounds white-skinned potatoes, peeled, cut into 3/4-inch pieces
2 hard-boiled eggs, peeled, cut into 1/2-inch pieces
1 cup diced celery
3/4 cup coarsely chopped red onion
3/4 cup nonfat mayonnaise
1/2 cup sweet pickle slices, each quartered
3 tablespoons sweet pickle juice from pickle jar

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.)

THE BEST OLD-FASHIONED POTATO SALAD



The Best Old-Fashioned Potato Salad image

The is simply the best potato salad that I've ever tasted. This recipe was taken from the L.A. Times food section sometime in the mid 1980's.

Provided by Tom Green

Categories     Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

1/2 lb bacon, cut into 1/2 inch pieces
3 lbs new potatoes (about 6 medium potatoes)
3 teaspoons salt
6 hard-boiled eggs, sliced
1/2 cup chopped scallion
1/2 cup chopped dill pickle
1 1/2 teaspoons celery seeds
1/4 teaspoon ground pepper
1 teaspoon garlic salt
1 cup mayonnaise
1/4 cup white wine vinegar
1/4 cup hot water
3 tablespoons sugar
2 tablespoons Dijon mustard
ripe olives (optional)
parsley (optional)

Steps:

  • In medium skillet, cook bacon over moderate heat, stirring occasionally, until crisp. Remove to paper towels, reserve 1/2 cup drippings and set aside.
  • Scrub potatoes and place in large saucepan. Cover with water, add 2 teaspoons salt and bring to boil. Lower heat and boil gently until tender when pierced with fork, about 25 minutes, depending on size.
  • Drain, peel and cut into 1/2 inch cubes. Place in large bowl; add eggs, scallions, pickles, celery seed, 1 teaspoon salt, pepper, garlic salt, mayonnaise and bacon. Toss gently until combined. At this point, mixture may be refrigerated, covered, overnight.
  • In small saucepan, heat reserved 1/2 cup bacon drippings, vinegar, hot water, sugar and mustard. Bring to boil, whisking constantly, and boil for 2 minutes. Pour over salad; toss gently. Serve warm or at room temperature.
  • If serving at room temperature, the salad may be refrigerated overnight. Bring to room temperature 1 hour before serving.
  • Garnish with eggs cut in to sliced or wedges, bacon, olives and parsley, if desired.

Nutrition Facts : Calories 459.7, Fat 27, SaturatedFat 7, Cholesterol 185.9, Sodium 1532.3, Carbohydrate 43.4, Fiber 4.2, Sugar 8.9, Protein 12.1

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This family favorite has been passed down for several generations. My daughter told me she'd tried all kinds of recipes and had never found one to top this one. I guestimate on quantify, but here are the ingredients. This is not a German potato salad that is largely vinegar. You don't want to detect that the vinegar is even there, yet without it you will not have a superior salad.

Provided by Stella Mae

Categories     Potato

Time 20m

Yield 20 serving(s)

Number Of Ingredients 8

idaho potatoes or new potato, peeled
onion, diced
celery, diced
sweet pickle relish
prepared mustard
mayonnaise (about twice as much as mustard)
salt and pepper
1 tiny bit vinegar

Steps:

  • Boil, peel and dice the potatoes.
  • Place in large bowl.
  • Into the bowl, add the rest of the ingredients in whatever amounts you prefer.
  • Go easy on the vinegar.

Nutrition Facts :

OLD-FASHIONED POTATO SALAD



Old-Fashioned Potato Salad image

Make a hearty Old-Fashioned Potato Salad just like Grandma's. Our Old-Fashioned Potato Salad recipe includes eggs, celery, onions and pickle relish.

Provided by My Food and Family

Categories     Spices

Time 45m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 9

2 lb. red potatoes (about 6), peeled, cubed
3 hard-cooked eggs, divided
1/2 cup MIRACLE WHIP Dressing
2 stalks celery, chopped
1 small onion, chopped
3 Tbsp. CLAUSSEN Sweet Pickle Relish
3 Tbsp. HEINZ Yellow Mustard
1 Tbsp. sugar
dash paprika

Steps:

  • Cook potatoes in boiling water in large saucepan 10 to 15 min. or just until tender; drain. Cool.
  • Meanwhile, chop 2 eggs; slice remaining egg. Combine MIRACLE WHIP, celery, onions, chopped eggs, relish, mustard and sugar in large bowl.
  • Add potatoes to MIRACLE WHIP mixture; mix lightly. Top with egg slices. Sprinkle with paprika.

Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

### Ingredients ### * 5 pounds of russet or Yukon gold type of Potatoes * 1/2 cup diced Celery * 1 cup diced Onion * 1 cup diced Carrots * 1/2 cup diced Hard-boiled Eggs * 1/2 cup finely diced Pickles * 1 tablespoon of Dried Dill * 1 tablespoon of Dried Mustard * 1/2 tablespoon of Garlic Powder * 1/2 tablespoon of Onion Powder * 1/2 tablespoon of Celery Seed * 1/2 tablespoon of Kosher or Sea Sal * 1 tablespoon of Black Pepper * 1 and 1/2 tablespoons of Lemon Juice * 1/3 cup of Mayonnaise * 1 cup of Sour cream * 1 tablespoon of Dijon Mustard * 1/2 tablespoon of Brown Mustard * 1 tablespoon of Prepared Horseradish * 1/2 tablespoon of Cayenne Pepper * 1/4 cup of Chopped Parsley Leaves for Garnish ### Instructions ### 1. Peel and cut the Potatoes into cubes. 2. Place the Potatoes in a large pot and cover with cold water. 3. Bring the water to a boil and then reduce the heat to medium-low. 4. Let the Potatoes simmer for 15-20 minutes, or until they are soft. 5. Drain the Potatoes and let them cool slightly. 6. While the Potatoes are cooking, dice the celery, carrots, hard-boiled eggs and pickles. 7. In a large bowl, whisk together the mayonnaise, celery seed, salt, and black papper. 8. Add the Potatoes, celery, carrots, hard-boiled eggs, pickles, and dill to the bowl. 9. Stir until the Potatoes are evenly coated with the mayonnaise mixture. 10. Add the horseradish and worcestershire. Stir to distribute. 11. Serve immediately or chill for later use. ### Notes & Recommendations ### * If you are making the Potato Salad ahead of time, let it chill in the refrigerator for at least 2 hours before serving. This will allow the flavors to meld together. * You can use any type of Potatoes you like for this Potato Salad. However, russet or Yukon gold Potatoes are the most common. * If you don't have any hard-boiled eggs, you can omit them from the Potato Salad. * Garnish the Potato Salad with some parsley leaves for a pop of color and extra freshness. ### Final Thoughts ### This Old-fashioned Potato Salad is a classic side dish that is perfect for summer picnics, BBQs, or any other casual get-together. It is easy to make and always a hit with a crow. The creamy tangy mayonnaise-based Dressing, combined with the crunchy celery, carrots, and pickles, makes this Potato Salad a refreshing and flavorful dish that is sure to please everyone.

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