If you put a paper plate loaded with fried chicken and this sweet and sassy red potato salad in front of me I’d honestly go for the potato salad first. And that’s saying a lot, because I love fried chicken almost more than anything. This salad is different, mostly thanks to the addition of pickle juice in the dressing. That pickle edge takes this dish from great to amazing.
The Perfect Side Dish
This sweet and sassy red potato salad would be the perfect side dish for a family get-together. Or a potluck. Or just a good old fashioned picnic. It travels well and tastes amazing. It’s perfect cold, and just as good (if not a tad better) served warm. You can’t go wrong with it.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
I don’t like to boil my potatoes when making potato salad. I don’t like them little taters rolling around in the hot water, bumping each other, scraping each other’s skin off (yikes, that sounds even worse than I thought). Instead, I prefer to steam them. So I load up a steam basket, put it above a pot of slowly boiling water, and let it steam until the potatoes are just tender. The skins are left perfectly intact.
Sweet and Sassy Red Potato Salad
Equipment
Ingredients
For the salad
- 2 pounds small red potatoes
- 2 large eggs
- ½ cup sweet pickles chopped fine
- ½ cup sweet onions chopped fine
- ¼ cup celery chopped fine
- ¼ cup fresh chives chopped fine, divided
For the dressing
- ¾ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon pickle juice from the jar of sweet pickles, you might need a bit more
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon ground black pepper
- ½ teaspoon Kosher salt
Instructions
For the salad
- Steam or boil the potatoes until done. I prefer steaming them because it keeps the skins intact. Do not peel. Let the potatoes cool and cut into quarters.
- Meanwhile, hard-boil and peel the eggs. Chop fine.
- In a large bowl, gently combine the potato quarters, pickles, eggs, onion, celery and most of the chives (reserving some for garnish later).
- Prepare the dressing (see below) and pour over the potato mixture. Gently stir with a spatula.
- Serve warm or refrigerate for at least an hour if serving cold. Serve garnished with remaining chives.
For the dressing
- In a medium bowl, whisk together the mayo, Dijon, pickle juice, and vinegar.
- Add salt and pepper to taste and stir.
- If the dressing is too thick add a bit more pickle juice and stir.
Nutrition
Nutritional values are approximate.
