Pickle Potato Salad (or as we call it, Momma Betty’s Potato Salad) contains diced sweet pickles, diced pimientos, and mayonnaise. Unlike other potato salads, it doesn’t include hard-boiled eggs.
Pickle Potato Salad
Don’s mom made a good potato salad. She was born and raised in the South, so you know it contains mayonnaise and something sweet, in this case, bits of Sweet Gherkin’s pickles. You know, the itty bitty ones? This potato salad is a little bit salty and a little bit sweet. It’s scrumptious and doesn’t last long at our house.
I love recipes that are naturally gluten free and dairy free like this one since both affect my health. The prepared mayonnaise works fine for me, but if you are sensitive to soy or any other foods, it’s probably best to make your own mayonnaise, just to be sure you can avoid those products.
What You Need
For this recipe, you need a knife, cutting board, pot, measuring cups and spoons, and a bowl. Whatever kitchen tools you buy, be sure to buy the best you can afford. You’ll never be sorry.
Pickle Potato Salad Recipe
Pickle Potato Salad
A creamy potato salad with bits of sweet pickle in it
- 6 medium white or gold potatoes (about 2 cups, diced)
- 1 stalk celery (cleaned and diced)
- 4-6 mini Gherkins sweet pickles (diced small)
- 2 teaspoons diced pimientos (drained)
- ¼ cup mayonnaise (use Miracle Whip or Vegenaise for egg free)
- ½ teaspoon sea salt (or more to taste)
- ⅛ teaspoon white pepper
Wash, peel and cube the potatoes.
Place the potatoes in a pot of water with a little salt added. Make sure the water covers the potatoes.
Bring the water to a boil. Then reduce the temperature to medium-high and continue to cook until the potatoes are fork-tender (about 15-20 minutes).
While the potatoes are cooking, cut the celery and pickles into small pieces. Place them in a bowl that is big enough to hold the potatoes (and still be able to stir the salad).
Drain the potatoes using a collander and then set the collander in the pot you used to boil the potatoes. Fill the pot with cold water to stop the cooking process.
After about 5 minutes, remove the collander with the potatoes and set the potatoes aside to drain.
Put the drained potatoes into the bowl with the celery and pickles.
Add the pimientos, mayonnaise, salt and pepper. Stir to combine.
Serve immediately or refrigerate.
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Recipe Nutrition Information
This recipe is GF, DF, NF, EF (use Vegenaise), CF, V, VG (use Vegenaise)*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop Oct. 27, 2020.