bread and butter pickle potato salad
Bread-and-Butter Pickle Potato Salad Source: Sunset magazine, July 2004 4 pounds Yukon Gold or red thin-skinned potatoes (about 2 1/4 inches wide), scrubbed 2 tablespoons mustard s...
Ingredients
- 4poundyukon gold or red thin-skinned
- 2tablespoonmustard seeds
- 1cupfinely chopped bread-and-butter pickles,
- 1cupreduced-fat or regular mayonnaise
- 1/4cupcider vinegar
- 2(8 ounce) red bell peppers, rinsed, stemmed, seeded, and dic
- 3/4cupminced parsley, divided
Directions
- 1
Bread-and-Butter Pickle Potato Salad Source: Sunset magazine, July 2004 4 pounds Yukon Gold or red thin-skinned potatoes (about 2 1/4 inches
- 2
Cover and bring to a boil over high heat
- 3
Reduce heat and simmer until potatoes are tender when pierced, 20 to 30 minutes
- 4
Drain well and let stand until cool enough to touch, 15 to 25 minutes
- 5
Meanwhile, in a small bowl, soak mustard seeds in about 1/2 cup hot water until soft, about 5 minutes
- 6
In a large bowl, mix mustard seeds, chopped pickles, pickle juice, mayonnaise, and vinegar
- 7
Peel warm potatoes, cut into about 3/4-inch cubes, and drop into dressing
- 8
Add bell peppers