Best 3 Potato And Pickle Salad Recipes
Potato and pickle salad is a classic summer dish that is perfect for potlucks, picnics, and casual get-togethers. It is a versatile salad that can be made with different kinds of potatoes, pickles, and other vegetables. This refreshing and tangy salad is easy to make and can be prepared ahead of time. So if you are looking for a delicious and easy-to-make potato salad recipe, look no further.
Check out the recipes below so you can choose the best recipe for yourself!
BEET, POTATO, CARROT, PICKLE AND APPLE SALAD
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's a hearty root vegetable salad enriched with hard-boiled eggs and tossed with a lively Dijon vinaigrette.
Provided by Tara Parker-Pope
Categories salads and dressings, appetizer, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with aluminum foil.
- Cut off the tops of the beets, scrub them, and place them on the baking sheet. Coat them with 1 tablespoon of the olive oil, and roast them in the oven for an hour. Remove from the oven, and when they are cool enough to handle, peel and cut them into 1/2-inch cubes.
- Bring a small pot of salted water to a boil, and cook the potatoes until they are tender, about 15 minutes. Remove from the water and allow to cool before peeling and cutting into 1/2-inch cubes. Cook the carrot for about 5 minutes in that same boiling salted water. Remove with a slotted spoon, cool and cut into 1/2-inch rounds.
- Whisk together the vinegar, garlic, mustard, sugar and salt and freshly ground pepper to taste in a salad bowl. Stream in the remaining 4 tablespoons olive oil. Toss in the beets, the potatoes, the carrot, the pickle, the apple and the eggs. Stir until everything is just coated with the vinaigrette. Serve at room temperature garnished with fresh dill, or refrigerate and serve the next day.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 299 milligrams, Sugar 5 grams, TransFat 0 grams
POTATO SALAD WITH EGG, DILL PICKLE, AND TARRAGON
Categories Salad Egg Potato Side Fourth of July Picnic Mayonnaise Tarragon Potluck Sour Cream Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a large saucepan combine potatoes with enough water to cover by 1 inch and simmer until just tender, about 15 to 20 minutes. Drain potatoes and cool until they can be handled.
- While potatoes are cooling, in a bowl combine remaining ingredients with salt and pepper to taste. Cut potatoes into 1/2-inch dice and gently toss with egg mixture. Serve potato salad chilled or at room temperature.
RED-POTATO SALAD WITH TOMATO AND PICKLE
Categories Salad Potato Tomato Side Steam Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Steam potatoes until just tender, about 12 minutes. Transfer to large bowl. Cool potatoes slightly. Drizzle with vinegar; toss to coat.
- Heat oil in heavy medium skillet over medium-low heat. Add onion; sauté until beginning to soften, about 2 minutes. Stir in garlic and Old Bay seasoning; sauté 1 minute. Remove from heat. Cool to room temperature. Add onion mixture to potatoes. Add remaining ingredients. Toss gently to combine. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Tips:
- Choose the right potatoes: Waxy potatoes, such as red potatoes or Yukon Gold potatoes, hold their shape better than starchy potatoes, such as russet potatoes.
- Boil the potatoes until they are just tender: Overcooked potatoes will become mushy.
- Cool the potatoes completely before adding them to the salad: This will help to prevent the salad from becoming watery.
- Use a variety of pickles: This will add flavor and texture to the salad.
- Add other ingredients to your liking: Hard-boiled eggs, celery, onion, and bacon are all popular additions to potato salad.
- Dress the salad with a mayonnaise-based dressing: This is the classic dressing for potato salad, but you can also use a vinaigrette or a yogurt-based dressing.
- Chill the salad before serving: This will help to let the flavors meld together.
Conclusion:
Potato salad is a classic summer dish that is perfect for potlucks, picnics, and barbecues. This versatile dish can be made with a variety of ingredients, so you can customize it to your liking. With a little planning, you can make a delicious potato salad that will be the hit of your next party.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love