Tangy Sweet Pickle Potato Salad with Egg Dressing
Recipe Collection: Salads
Tangy Sweet Pickle Potato Salad with Egg Dressing is the perfect side dish for any occasion. This dairy-free American classic combines tender potatoes, boiled eggs, and the delightful crunch of sweet pickles, creating a unique flavor that’s sure to impress. Ideal for picnics, barbecues, or family gatherings, this salad is versatile enough to complement any meal.
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Overview
This classic potato salad recipe is a delightful blend of tender potatoes, creamy eggs, and the tangy sweetness of pickles. Perfect for any occasion, this dish is sure to be a crowd-pleaser with its unique flavor profile.
Diet Type
Dairy-Free
Allergies
Eggs
Cuisine
American
Serving Size: 8
Cooking Time: 25 minutes
Ingredients
- 5 Pounds (lb) potatoes, peeled
- 10 Large eggs, boiled
- 1 Large onion, minced
- 24 Ounces (oz) sweet pickles, drained
- 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 and rinse the potatoes under cold water to cool. Refrigerate until cold.
- Place the eggs in a saucepan of cold water over medium heat, and bring to a boil. Turn off the heat, cover the pan, and allow the eggs to sit in the water for about 15 minutes. Cool the eggs thoroughly under cold running water. Shell and chop the eggs, then place them in a large salad bowl.
- Stir the minced onion, sweet pickles, and mayonnaise into the eggs. Refrigerate to blend flavors for at least 30 minutes.
- Add the cooled potatoes to the mixture and refrigerate for at least another 30 minutes. Serve cold.
Notes
Timer
Enjoy your homemade Tangy Sweet Pickle Potato Salad with Egg Dressing!
