The potato salad with pickles is a simple yet incredibly tasty side dish, made with a few fresh ingredients.
Perfect to accompany barbecues and fish dishes, but I must admit that I prepare it all year round. The secret to making it even more special? A velvety yogurt sauce that envelops each bite, offering freshness and lightness without overpowering the flavors.
This salad was born a bit by chance, as often happens with the best recipes. I had leftover boiled potatoes and a jar of pickles staring at me from the pantry. The idea of combining them seemed natural, but something was missing to tie it all together without weighing it down. So I opted for a yogurt sauce with a pinch of mayonnaise, oil, and parsley, and it was a game-changer!
Since then, it has become my favorite potato salad: fresh, creamy, and with that tangy note that cleanses the palate and invites another spoonful. Ideal for accompanying main dishes, but also to enjoy on its own, perhaps with a slice of crispy bread.
If you haven’t tried it yet, I recommend doing so as soon as possible: I’m sure it will become a must in your kitchen too!
Also try these other appetizing and fresh salads:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 221.29 (Kcal)
- Carbohydrates 42.56 (g) of which sugars 3.58 (g)
- Proteins 6.44 (g)
- Fat 3.58 (g) of which saturated 0.65 (g)of which unsaturated 0.14 (g)
- Fibers 5.10 (g)
- Sodium 622.27 (mg)
Indicative values for a portion of 280 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Potato Salad with Pickles
- 2 lbs potatoes
- 3.5 oz pickles
- 0.5 cups plain yogurt
- 2 tsp mayonnaise
- 10 leaves basil
- 1 tbsp chopped parsley
- 2 pinches salt
- 1 tbsp extra virgin olive oil
Preparation of Potato Salad with Pickles
Boil the potatoes in plenty of cold salted water for 20 minutes. Drain them well, peel, and let them cool.
Drain the pickles from their preserving liquid and cut them into pieces.
Pour the yogurt into a bowl and add a pinch of salt, the mayonnaise, chopped parsley, and oil. Blend the ingredients to achieve a smooth sauce.
Cut the boiled potatoes into medium-sized pieces, transfer them to a bowl, and season with a pinch of salt.
Then add the yogurt sauce and the pickles, mixing everything gently to avoid breaking the potatoes.
Place the salad in the fridge for 15 – 20 minutes to finish absorbing the flavors.
Serve the potato salad with pickles on a serving plate and top with fresh basil leaves.
Storing the Potato and Pickle Salad
The potato and pickle salad can be stored in the fridge for 2 days in an airtight container.
Tips
Here are some variations to make the salad even richer:
– With diced smoked salmon or drained canned tuna;
– Add chopped hard-boiled eggs for a more nutritious and complete salad;
– With smoked paprika or other types of spices, such as chives.
Related Recipes
Light and Tasty Summer Salads: the Best Recipes for a Fresh and Appetizing Summer
FAQ
Can I prepare it in advance?
Yes! In fact, it’s even better after a few hours in the fridge because the flavors blend better.
What can I serve it with?
It is perfect with grilled meat, baked fish, or simply with toasted bread for a light meal.
What can I substitute for mayonnaise?
You can use mustard instead of mayonnaise.
