Pickled Potatoes
From notyourmomma 17 years ago
- 40 minutes to make
- Serves 6
I love dill and I love pickles. Another winner from the Enchanted Broccoli Forest by Mollie Katzen. This is a great salad (sorry vegetarians) that we serve with hot bratwurst or sausage with many mustards and dark pumpernickle bread.
Ingredients
- 6 medium sized potatoes shopping list
- 1 cup of thinly sliced onions shopping list
- 1 large carrot, scraped and cut in thin rounds shopping list
- 1/2 cup of mild vegetable oil shopping list
- 2 tsp of whole caraway seeds shopping list
- 1 cup of green peas shopping list
- 3 large whole dill pickles, chopped shopping list
- 3/4 to one cup of dill pickle juice (straight from the jar) shopping list
- 1 1/2 tsp of salt shopping list
- lots of fresh black pepper, lots is an understatement shopping list
- cayenne pepper to taste shopping list
- 3 tablespoons of cider vinegar shopping list
How to make it
- Scrub the potatoes and cut in potato-salad sized chunks.
- Place the potato chunks in pot and cover with cold water and bring to a boil.
- Cook until tender, but don't overcook.
- Drain well.
- In a large skillet, cook the onions and carrots in the oil with the caraway seeds over medium heat about 5-7 minutes.
- You want the onions soft but not brown.
- Add the peas and barely cook.
- Add all this mixture to the potatoes.
- Add the remaining ingredients and mix well.
- Cover tightly and refrigerate until very cold.
The Rating
Reviewed by 2 people-
This a must have, my mouth is watering just thinking about it,thanks for a GREAT post....
robertg
in loved it
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" It was excellent "