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sweet /dill potato salad

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I created this potato salad from a combination of using both Sweet Gherkin Pickles and Dill Pickles along with chopped Match Stick Carrots to add some extra crunch. I also added a grated Onion but squeezed out the excess liquid to prevent the potato salad from being watery. I put it all together just before dinner time since my husband prefers Potato Salad at Room temperature. It was very good and the chunky eggs always adds a bit of extra flavor. We surely enjoyed it with the thick Juicy Grilled Garlic Pork Chops and Green Beans. Nice quick dinner idea in no time.

(1 rating)
yield 8 or more depending on portion size
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For sweet /dill potato salad

  • 8 md
    red skin potatoes, washed, peeled and cubed
  • 1/2 c
    sweet gherkin pickles chopped
  • 1/2 c
    baby kosher dill pickles, chopped
  • 1 md
    yellow onion grated & excess liquid removed
  • 3/4 c
    matchstick carrots, chopped
  • 7 lg
    hard boiled eggs, chopped into large pieces or as desired
  • 1/2-1 tsp
    coarse black pepper or to taste
  • 2 pkg
    splenda or sugar
  • 1 tsp
    kosher salt (optional) or to taste
  • 2 Tbsp
    gherkin sweet pickle juice
  • 1 1/2 c
    mayonnaise or more if desired
  • 1/3 c
    yellow prepared mustard

How To Make sweet /dill potato salad

  • 1
    Wash Peel & cube potatoes, then add to a large pot, cover with water and add about 2 teaspoons to 1 tablespoon kosher salt to water. Cook until potatoes are crisp tender but not mushy still slightly hard, about 15 minutes, or until knife releases easily when pierced with tip of sharp knife & potatoes still hold their shape.
  • 2
    Drain in a colander or strainer and set aside till needed. Some of the ingredients used in this recipe.
  • 3
    Chop both sweet gherkin & dill pickles into medium size chunks and add to a large bowl.
  • 4
    Chop carrot shreds into small pieces.
  • 5
    Now grate onion on box grater or in food processer, and squeeze out excess juice. Then add both onions and carrots to bowl with pickles & stir to blend.
  • 6
    Now add in the mayonnaise, yellow mustard, black pepper, pickle juice, and stir well to blend together.
  • 7
    Add in the cooked cubed potatoes, peeled and chopped boiled eggs , stir to mix, and then taste and add additional spices if desired. Serve at room temperature or chill and serve later if desired. Garnish with chopped chive and additional carrot shreds if desired.
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