Bread and Butter Pickle Potato Salad

  By  , ,

October 27, 2015

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 10 –1/2 cup servings


1Place 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.

2In a small bowl combine the mayonnaise, vinegar, pickle juice, mustard, salt and pepper.

3In 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.


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


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