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Pickled Vegetable Potato Salad

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Potato Type: YellowRusset
Cuisine: American
Prep Method: Boiled


SaladSide Dish


Serves 24



Potato Salad

  • 9 lbs. russet or yellow potatoes
  • 6 loosely packed cups outer brussels sprouts leaves
  • 2 cups sliced cauliflower flowerets
  • 1 1/2 cups thinly sliced celery
  • 1 1/2 cups 2-3-inch-pieces thin asparagus spears
  • 1 cup bread and butter pickle relish or chopped bread and butter pickles
  • 1 1/2 cups finely chopped flat leaf parsley
  • 1 1/2 cups finely chopped chives
  • Kosher salt


  • 1 cup plus 2 Tablespoons extra virgin olive oil
  • 1 cup plus 2 Tablespoons red wine vinegar
  • 1 1/2 cups thinly sliced red onion
  • 3 Tablespoons minced garlic
  • 2 Tablespoons kosher salt
  • 1 Tablespoon granulated garlic
  • 3/4 teaspoon white pepper


  1. Simmer the potatoes in salted water to cover until tender, about 15 minutes, depending on their size.
  2. Meanwhile combine the dressing ingredients and let sit while the potatoes cook.
  3. Drain the potatoes, and when cool enough to handle, but still warm, leaving the skins on, cut into 1/2-to-3/4-inch dice. Gently toss with the vinaigrette and then fold in the remaining ingredients. Season to taste with salt.
  4. The salad can be served at this point or refrigerated, but best if served at room temperature.

Serving Suggestions: Serve a generous cup portion alongside a short rib or 1/2 cup as part of a large entrée salad like the Shrimp Louie Salad.

Here are a few favorite potato salad recipes.

1 Review

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Atlanta Mom

Bright and delicious


Atlanta Mom

Bright and delicious

Recipe By: Chef Joe Goetze, Founding Farmers Restaurant

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