Recipe for cooking gread and butter pickle potato salad

Super Salad Recipes :: Potato Salads

Bread and Butter Pickle Potato Salad

Posted by kdipaolo at recipegoldmine.com 7/14/01 3:01:09 pm

NOTES: Pour the pickle juice out of the jar through a fine strainer into a bowl and save the mustard seed for the salad, or use dried mustard seed soaked in hot water for 5 min., then drained. If making salad up to 1 day ahead, cover and chill; mix before servings.

MAKES APPROXIMATELY: 6 servings

2 lb. Yukon gold potatoes (about 2 1/4 in. wide), scrubbed
1 Tbsp. mustard seed (see notes)
1/2 C. bread-and-butter pickle juice (see notes)
1/2 C. chopped finely bread-and-butter pickles
1/2 C. reduced-fat or regular mayonnaise
2 Tbsp. cider or white wine vinegar
1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and diced
6 Tbsp. minced parsley
Salt and pepper

In a 4- to 5-qt. pan, Mix together potatoes and 1 1/2 qt. water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 25 to 30 min. Drain and let stand until cool enough to touch, about 10 min.

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

Per servings: 207 cal., 21% (44 cal.) from fat; 4 g protein; 4.9 g fat (0.7 g sat.); 37 g carbo (3.4 g fiber); 428 mg sodium; 0 mg chol