Potato Salad for Pickle Lovers

Potato Salad for Pickle-Lovers

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egg free, get your vegetables in!, gluten free, plant-based, side, Uncategorized, vegan, vegetarian

Pickle-lovers potato salad! The name says it all.

Well, almost it all. Sure, it’s full of pickles and fresh dill too, but we’re also amping up the texture by boiling, and then frying our potatoes.

Check out those nice brown bits!

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Pickle-lovers potato salad

Pickle-lovers potato salad

This potato salad would make a perfect side for your next picnic or barbecue, or just for a casual dinner.

If you’re in a hurry, you can skip the frying step to save some time, but give it a try one day! Although the potatoes don’t stay crispy once you get the dressing on, it does reduce that mushy mouthfeel that some potato salads can have.

Potato Salad for Pickle Lovers

Potato Salad for Pickle Lovers

Eating Together Made Easy

The dressing for this potato salad starts out with my simple vegan mayo recipe. This is a recipe that uses aquafaba as an egg replacement. Aquafaba is just the water from cooked or canned beans, such as chickpeas. The mayo recipe is a super simple recipe that you can make in about 3 minutes in a blender.

Obviously, vegans or non-vegans alike can enjoy this mayo and therefore the dressing that it’s made from. Anyone who tries the mayo on its own, says, “it tastes just like mayo!” Truth be told, sometimes this is said without the exclamation mark, but either way, I think that’s a good thing.

Depending on your crew though, you can certainly make two versions, one with regular mayo and one with vegan mayo. Common ground here is of course the potatoes and pickles and the remainder of the dressing ingredients. So, you can get those all ready and then use whatever kind of mayo works for you.

Pickle Jar

Pickle Jar

Alright Pickle-Lovers – Let’s Make Some Potato Salad!

Potato Salad for Pickle-Lovers
Prep Time
8 mins
Cook Time
25 mins
Total Time
33 mins
 

Perfect for your next picnic or barbeque party, this potato salad features a simple vegan mayo made with aquafaba. Swap with regular mayo if you aren't vegan. Flavoured with lots of pickles and dill to keep those pickle-lovers happy. 

Course: dinner, lunch, main, Salad
Cuisine: American, North American
Keyword: pickle-lovers potato salad, potato salad with vegan mayo, summer salad, vegan picnic salad, vegan potato salad
Diet: reducetarian, vegan, vegetarian
Servings: 8 servings
Calories: 294 kcal
Author: Sylvia Eastman
Ingredients
  • 4 1/2 cups potatoes, cut in about 1 1/2 inch cubes
  • 2 tablespoons olive oil
  • 1 cup simple vegan mayo with aquafaba {See Recipe Notes for link to recipe. Sub with regular mayo if not vegan}
  • 2/3 cup pickles, minced
  • 1 tablespoon pickle juice
  • 3 tablespooons fresh dill
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red onion, minced
  • 1 teaspoon garlic powder
  • salt, to taste
  • pepper, to taste
  • extra pickles, for garnish
  • extra dill, for garnish
Instructions
Potatoes
  1. Cook the potatoes: Add potatoes to a large pot with enough water to cover. Bring to a boil and then reduce to simmer and cook until you can pierce them with a fork. Drain and pat off excess water with a clean towel.

  2. Fry the potatoes: Heat a heavy frying pan with enough olive oil to lightly coat the surface. Add about half the potatoes and fry over medium high heat until one side is getting crispy and brown, about 8 minutes. Turn over to crisp other side. Repeat with other half of potatoes, or you can do them at the same time in 2 different pans. You don't want to crowd them all in one pan or they won't get crispy. 

Pickle-Lovers Potato Salad Dressing
  1. Make Simple Vegan Mayo, doubling the recipe and replacing the apple cider vinegar with pickle juice. 

  2. Stir in the minced pickles, pickle juice, fresh dill, mustard, red onion, and garlic. Add salt and pepper to taste.

  3. Combine the fried potatoes with the dressing. Optionally, garnish with additional pickles and dill. 

Recipe Notes
Cooking the Potatoes 
  • If you are in a hurry, you can just boil the potatoes until completely done, and skip the frying step. The frying adds another textural dimension but the potato salad will still be good without that step. 
About Making Simple Vegan Mayonnaise with Aquafaba 
  • The recipe is really quite simple and the instructions include a video of the process. Make sure to double the recipe, and you can replace the vinegar/lemon juice with pickle juice if you want. 
  • Obviously, if you have a store-brand vegan mayo that you like you can use that, too. Or if you aren't vegan, you can use your regular mayo. 

 

Nutrition Facts
Potato Salad for Pickle-Lovers
Amount Per Serving (0.5 cup)
Calories 294 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 343mg 14%
Potassium 508mg 15%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Protein 3g 6%
Vitamin A 1.4%
Vitamin C 16.7%
Calcium 4.3%
Iron 22.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Pickle-Lovers Potato Salad

Pickle-Lovers Potato Salad

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Thanks for reading!

Sylvia

 

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