Food.com: The most complete collection of free recipes on the Internet, trusted by home chefs throughout the world.

I'm looking for: Recipes Ingredients Members

My Food.com
- My Settings
- Sign Out
My Cookbooks

My Main Cookbook
All of My Cookbooks

What's a Cookbook?

You can save and organize your favorite recipes into FREE online cookbooks. Create as many as you want!
My Menus
All of My Menus

Did you know?

You can create a menu to plan your next party or event and publish it to share with friends - for FREE!
My Meal Plan
My Profile
View

Recipe Sifter

Start Here
- Course
- Main Ingredient
- Cuisine
- Preparation
- Occasion
- Diet
- Filter by Ingredient
- Nutrition

Select () or exclude () categories to narrow your recipe search.

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.

Get Recipes

Calories

Amount per serving

Total Fat
Saturated Fat
Polyunsat. Fat
Monounsat. Fat
Trans Fat

Cholesterol

Sodium

Potassium

Total Carbohydrates

Dietary Fiber
Sugars

Protein

Vitamin A

Vitamin B6

Vitamin B12

Vitamin C

Calcium

Iron

Vitamin E

Magnesium

Alcohol

Caffeine

Lost? Site Map

C.j.'s Dill Pickle and Olive Potato Salad

By Knit One Cook Too

Added June 23, 2010 | Recipe #430760

Categories: Side dish Potato Vegetable

This recipe has no photos

Add Your Photo

Rate it! | Read 1 Reviews

Total Time:

Prep Time:

Cook Time:

1 hrs 20 mins

1 hrs

20 mins

Knit One Cook Too's Note:

A different twist on potato salad - more kosher dill, olive and parsley flavors than mayo. NOT the typical sweet standard. My Dad, C.J., made this ever since I can remember. A family favorite - no reunion is complete without it! TIP: Slightly undercook the potatoes. If mushy, they don't chop well nor hold their texture. Also, add the olive and pickle juice sparingly to taste. Secret to this dish is NOT TOO WET!!!

SAVE THIS RECIPE TO:

Cookbook loading

Save this recipe in your online cookbook to access when you need it.
Menu

Create a new menu and save this recipe for easy meal planning.
Meal Planner

Add this recipe to a weekly meal plan.
Shopping List

Add this recipe's ingredients to your weekly shopping list.

Manage this recipe:

Add a Private Note

Note pairing ideas, substitutions and more - only you can see it!
Submit a Correction

Spot a typo or missing ingredient? Submit your correction for review.
Ask a Question

Get answers about this recipe in our Cooking Q&A forum.

Share This Recipe:

Ingredients:

Servings:

Units: US | Metric

10 idaho baking potatoes
10 eggs
1 cup chopped flat leaf parsley
3 celery ribs
3 green onions (scallions)
1 medium sweet white onion
5 garlic cloves
3 large kosher dill pickles ("Ma Brown" are best if you can find them)
1 cup Spanish olives with pimento
1 teaspoon white vinegar
1 cup mayonnaise
salt
pepper
olive juice
pickle juice

Directions:

1

Boil potatoes. Cool and peel. Chop into 1/4 inch thick small pieces.
2

Hard boil eggs. Cool and peel. Chop into 1/4 thick small pieces.
3

Chop fine: parsley, celery, green onions, white onion, garlic, Kosher dills, olives with pimentos.
4

Mix all ingredients.
5

Season to taste with olive juice, pickle juice, splash of white vinegar, mayonnaise, salt and pepper.