Recipe for cooking bread and butter pickle potato salad

Super Salad Recipes :: Potato Salads

Bread-and-Butter Pickle Potato Salad

Source: Sunset magazine, July 2004

4 lb. Yukon Gold or red thin-skinned
    potatoes (about 2 1/4 in. wide), scrubbed
2 Tbsp. mustard seeds
1 C. chopped finely bread-and-butter pickles,
    plus 1/2 C. juice from jar (see notes)
1 C. reduced-fat or regular mayonnaise
1/4 C. cider vinegar
2 (8 oz.) red bell peppers, rinsed, stemmed, seeded, and diced
3/4 C. minced parsley, divided
Salt and pepper

In a 6- to 8-qt. pan, Mix together potatoes and 3 qt. water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 20 to 30 min. Drain well and let stand until cool enough to touch, 15 to 25 min.

Meanwhile, in a sm. bowl, soak mustard seeds in about 1/2 C. hot water until soft, about 5 min. Drain.

In a lrg. bowl, mix mustard seeds, chopped pickles, pickle juice, mayonnaise, and vinegar. Peel warm potatoes, cut into about 3/4-in. cubes, and drop into dressing. Add bell peppers; mix gently. Let cool to room temperature, at least 15 min. Add 1/2 C. parsley and salt and pepper to taste; mix gently. Scrape into a servings bowl and sprinkle with remaining 1/4 C. parsley.

Yield: About 11 C.; 12 to 14 servings

Nutrition per servings: Cal. 151(17% from fat); Fat 2.8g (sat 0.6g); Protein 3.6g; Cholesterol 0.0mg; Sodium 307mg; Fiber 2.2g; Carbohydrate 28g

NOTES: Strain the pickle juice from the jar and use for dressing. If making salad up to 1 day ahead, cover and chill; mix before servings.