My maternal grandmother made several different types of potato salad, each specific to different occasions. This wonderful creamy version was the potato salad she always made to accompany her Sloppy Joes. She would vary the recipe slightly from time to time. She would sometimes use mayo, other times salad dressing. And even though she usually used a sweet pickle, she also sometimes used a dill pickle. I'm not sure if it was a matter of taste or simply what was available in the fridge. Our family always enjoyed whichever tasty version she made, but my favorite was with Hellmann's mayonnaise and a sweet pickle.
In a covered saucepan cook potatoes in boiling salted water for 20 to 25 minutes or until just tender; drain well. When cool enough to handle, peel and cube potatoes. In a large bowl, combine pickles, pickle juice, mayo, sour cream, vinegar, mustard and seasonings. Add potatoes and eggs. Toss lightly to coat. Cover and chill thoroughly, for 6 to 24 hours. Sprinkle with additional paprika before serving, if desired.
Make 12 side-dish servings.
If available, use firm-textured, full-flavored Yukon Gold potatoes. They hold their shape after cooking and won?t turn mushy in the salad. Make sure not to overcook the potatoes. Use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potatos, they are done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (268g)|
|Recipe Makes: 12|
|Calories from Fat: 171 (51%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 536.3mg||165 %|
|Sodium 410mg||14 %|
|Potassium 648.3mg||17 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 21.5g|
|Protein 18.4g||26 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 337
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MississippiMuleI love Steve's grandmother's receipts. I tried the potato salad with mayonnaise and Sour cream with sweet Pickle and it was really good. I will definitely try this one again. I am still cooking her chili and love it!! Thanks for sharing.3y ago
Erica91very good, the potato salad recipes ive been lookibg for.3y ago
je_suis_belle85Amazing!!! Nice and creamy! I substituted olives, bell peppers, and a half teaspoon of dill seasoning in place of the pickle and it still turned out great!3y ago
judydukesLove it!4y ago
tmayes7Really good!!! People are surprised at what's in it.4y ago
TMOM7159Sgrishka, you have done it again! =) This potato salad is the best I have ever made or tasted! My husband loves pepper so I substituted ground black pepper for the white. I "goofed" and peeled the potatoes before boiling, but it didn't matter. I used 1/2 tsp of yellow & 1/2 Dijon mustard. I added onions, celery, bacon, dill weed, & celery seed after tasting the base because I love those things in my potato salad, but it wasn't necessary: it was superb on its own!!! Thanks again for an awesome recipe!!!4y ago
slb32688it was amazing my whole family loved it!! including my 2 yr old.. yay4y ago
okieamyI have now made this twice. First time with salad dressing and sweet pickles second time with mayo and dill pickles. Can't pick a favorite.4y ago
tschoultzNot a fan on this one :(4y ago