Egg and Pickle Potato Salad

Egg and Pickle Potato Salad

 Egg and Pickle Potato Salad

Egg and Pickle Potato Salad

Egg and Pickle Potato Salad

 

Egg and Pickle Potato Salad

This Egg and Pickle Potato Salad has been my go to Salad for a couple of years now. It may be because I’m 5 months pregnant, but I just can’t get enough of this Pickley Goodness. It’s so creamy and delicious and is really easy to make. It’s the Perfect Gluten Free dish to take to potlucks or parties. Potatoes and Eggs are a cheap way to feed a lot of people. If I take this salad to a potluck, I bring the potatoes with the dressing on the side. If you bring an unopened bottle of mayonnaise, it lasts longer with no access to a fridge. Mix up the salad right before serving. Make sure not to leave the Potato Salad in the sun if your party is outside.

Ingredients 

4 Large Russet Potatoes

4 Boiled Eggs

6-8 Large Dill Pickles

1/2 Cup Mayonnaise

1 Tbsp Mustard

2 Tbsp Ranch Dressing (optional)

1 Tsp Salt

1 Tsp Pepper

Directions 

1.Peel and dice the potatoes.  Boil for 20 minutes, then drain the water off and let potatoes  cool completely.

2. In a large bowl, add the cooled potatoes. Dice then add the boiled and cooled eggs. Dice then add the pickles.

3. Add the mayonnaise, mustard, ranch dressing and salt and pepper. Mix until well combined.

 

Egg and Pickle Potato Salad

 

If  you liked this Gluten Free Recipe for Egg and Pickle Potato Salad, then you may also like these recipes for:

Everything Mashed Potato Flatbread

Everything Potato Flatbread

Mango Salad Rolls

Mango Salad Rolls

Egg and Pickle Potato Salad

 

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Egg and Pickle Potato Salad
 
Prep time
Cook time
Total time
 
4 Large Russet Potatoes 4 Boiled Eggs 6-8 Large Dill Pickles ½ Cup Mayonnaise 1 Tbsp Mustard 2 Tbsp Ranch Dressing (optional) 1 Tsp Salt 1 Tsp Pepper
Author:
Recipe type: Salad
Serves: 4-6 servings
Ingredients
  • 4 Large Russet Potatoes
  • 4 Boiled Eggs
  • 6-8 Large Dill Pickles
  • ½ Cup Mayonnaise
  • 1 Tbsp Mustard
  • 2 Tbsp Ranch Dressing (optional)
  • 1 Tsp Salt
  • 1 Tsp Pepper
Instructions
  1. Peel and dice the potatoes. Boil for 20 minutes, then drain the water off and let potatoes cool completely.
  2. In a large bowl, add the cooled potatoes. Dice then add the boiled and cooled eggs. Dice then add the pickles.
  3. Add the mayonnaise, mustard, ranch dressing and salt and pepper. Mix until well combined.