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Bread and Butter Pickle Potato Salad

Yields10 –1/2 cup servingsPrep Time20 minsCook Time15 minsTotal Time35 mins

 2 lb small red potatoes, scrubbed and cut into 1-inch cubes
 1/2 cup mayonnaise
 2 Tbsp cider vinegar
 1 Tbsp pickle juice
 1 Tbsp Dijon mustard
 1/2 tsp salt
 1/4 tsp black pepper
 2/3 cup chopped bread and butter pickles made with Mrs. Wages® Refrigerator Bread & Butter Pickle Mix
 1/3 cup chopped red onion
 1/3 cup chopped red bell pepper
 1/3 cup chopped green bell pepper
1

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Drain and set aside to cool.

2

In a small bowl combine the mayonnaise, vinegar, pickle juice, mustard, salt and pepper.

3

In a large bowl, combine the potatoes, pickles, onion and peppers. Pour mayonnaise mixture over potatoes and toss gently to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts

0 servings

Serving size

10 –1/2 cup servings