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Potato Salad with Pickled Gherkins

Potato Salad with Pickled Gherkins


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Place the potatoes in a large pot or pressure cooker and cover with water, bring to a boil. Reduce the heat, cover and simmer over low heat until the potatoes are tender, about 20-30 minutes. Strain the water and let it cool.

Peel the potatoes and cut them into cubes, place them in a large bowl. Add eggs, celery, green onions and pickles.

In a small bowl, mix mayonnaise, pickle juice, mustard, celery seed, salt and pepper. Pour this mixture over the potato mixture, mix well.

Cover the mixture and chill in the refrigerator for at least 4 hours. If desired, serve in a bowl lined with lettuce leaves and garnish with pickle slices.

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