Bread and Butter Pickle Potato Salad
- 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.
Cook’s Note: Make the bread & butter pickles from fresh pickling cucumbers and Mrs. Wages® Bread & Butter Pickles Quick Process® Pickle Mix or buy prepared bread & butter pickles at the store to save time.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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