Bread-and-Butter Pickle Potato Salad

Name: Bread-and-Butter Pickle Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Global
Ingredients: 237 milliliters finely chopped bread-and-butter pickles, plus 1/2 cup juice from jar (see notes); 59 milliliters cider vinegar; 237 milliliters reduced-fat or regular mayonnaise; 2 Tbsps mustard seeds; 177 milliliters minced parsley; 454 grams red bell peppers each), rinsed, stemmed, seeded, and diced; 2 kilograms Yukon Gold or red thin-skinned potatoes (about 2 1/4 in. wide), scrubbed; 14 servings Salt and pepper

Bread-and-Butter Pickle Potato Salad might be just the side dish you are searching for. This recipe serves 14. One serving contains 225 calories, 4g of protein, and 13g of fat. If you have salt and pepper, cider vinegar, regular mayonnaise, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a 6- to 8-quart pan, combine potatoes and 3 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 20 to 30 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Frying Pan

Drain well and let stand until cool enough to touch, 15 to 25 minutes.

Meanwhile, in a small bowl, soak mustard seeds in about 1/2 cup hot water until soft, about 5 minutes.

Ingredients you will need

Mustard Seeds

Water

Equipment you will use

Bowl

Drain.

In a large bowl, mix mustard seeds, chopped pickles, pickle juice, mayonnaise, and vinegar. Peel warm potatoes, cut into about 3/4-inch cubes, and drop into dressing.

Ingredients you will need

Mustard Seeds

Pickle Juice