Scott's Recipe

Potato Salad - Bread & Butter Pickle

Category: Salads

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
1/3 cup chopped red onion
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper


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