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I remember being pregnant and craving pickles upon pickles. I even went so far as eat pickle flavored shaved ice. One of my favorite Side dishes is potato salad and the combination of the creamy mayo with tart, crunchy pickles is one of my favorite things!

We like to host events and parties at our house and dishes like pickled potato salad are always a staple! We also love any type of chips and dip – and guacamole has my heart. Oh, and of course, our Brown Sugar Bacon Jalapeño Poppers are always requested at our parties!

But, I digress. This pickle potato salad recipe is perfectly creamy, crunchy and delicious and nearly impossible to mess up!

We decided this year to celebrate Sutton’s Drive-In Theater themed birthday party on the Fourth of July. We are doing hot dogs, pizza and, of course, all the delicious snacks and a Fortnite cake. Potato salad will be on the menu.

The best part of this pickled potato salad recipe is that it tastes even better when it’s made ahead. The flavors tend to blend together overnight for fuller, creamier flavor.



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Pickle Potato Salad
  • 1/2 cup mayonnaise
  • 1/2 cup diced red onion
  • 1/3 cup apple cider vinegar
  • 1 tbsp. dijon mustard
  • 1/3 cup chopped dill pickles
  • 1/2 tsp. ground black pepper
  • 2 tbsp. chopped Giardiniera (hot or regular)
  • salt to taste
  • 3.5 lb. red skinned or white potatoes (or a mix of both)
  • 1-2 tsp. chopped fresh parsley
For the dressing:
  1. In a medium bowl, combine the mayonnaise, onion, vinegar, mustard, pickles, pepper, and giardiniera together. Stir well to combine. Cover and refrigerate. This step can be made 1-2 days ahead. 

Make the potato salad:
  1. Place the potatoes in a large pot of cold water. Bring to a boil over medium-high heat, and add approximately 2 tsp kosher salt (the water should taste salty). Cook potatoes over medium heat until just fork tender, which takes about 10 minutes. 

  2. Drain the potatoes, and allow them to cool in the pot or in a separate large bowl until they are just warm enough to touch. 

  3. Add the dressing, and gently toss the potatoes in the dressing until well combined. Some of the potatoes may fall apart; this is fine, but you don't want all of them to turn to complete mush, so take care during this step.

  4. Cover the bowl and set aside in the refrigerator until ready to serve. I recommend making the dressing 1 day ahead, and then assembling the potato salad in the morning the day you are going to serve it. Garnish with fresh parsley, if desired.