Recipe courtesy of Tiffani Thiessen

Potato and Pickle Salad

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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 20 min
  • Yield: 4 servings
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1 1/2 pounds small tri-colored potatoes

1/2 cup mayonnaise 

1/4 cup chopped sweet pickles 

3 tablespoons pickle juice 

1 tablespoon yellow mustard 

1 1/2 teaspoons kosher salt 

1/4 teaspoon freshly ground black pepper 

1/2 medium red onion, thinly sliced 

5 hardboiled eggs, chopped 

2 tablespoons chopped fresh parsley, for garnish 

Paprika, for garnish


  1. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside. When cool enough to handle, slice the potatoes in half.
  2. In a large bowl, mix together the mayonnaise, pickles, pickle juice, mustard, salt and pepper to form a dressing. Add the potatoes, the red onions and eggs, and gently fold together to coat with dressing. Taste, and adjust the seasoning as needed. Garnish with parsley and paprika.
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