Sweet and Sassy Red Potato Salad
If you put a paper plate loaded with fried chicken and this sweet and sassy potato salad in front of me I'd honestly go for the potato salad first.
Servings 8
Calories 177kcal
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
Calories: 177kcal | Carbohydrates: 4g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 55mg | Sodium: 413mg | Potassium: 64mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.4mg