Bread-and-Butter Pickle Potato Salad Recipe – Sunset Magazine

Name: Bread-and-Butter Pickle Potato Salad Recipe – Sunset Magazine
Ingredients: 4 pounds Yukon Gold or red thin-skinned potatoes (about 2 1/4 in. wide), scrubbed; 2 tablespoons mustard seeds; 1 cup finely chopped bread-and-butter pickles, plus 1/2 cup juice from jar (see notes); 1 cup reduced-fat or regular mayonnaise; 1/4 cup cider vinegar; 2 red bell peppers (8 oz. each), rinsed, stemmed, seeded, and diced; 3/4 cup minced parsley; Salt and pepper

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Bread-and-Butter Pickle Potato Salad with tangy dressing and diced peppers—perfect for summer gatherings! Yield: 12-14 servings | Prep & cook time: about 1 hour.

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Ingredients

4 pounds Yukon Gold or red thin-skinned potatoes (about 2 1/4 in. wide), scrubbed
2 tablespoons mustard seeds
1 cup finely chopped bread-and-butter pickles, plus 1/2 cup juice from jar (see notes)
1 cup reduced-fat or regular mayonnaise
1/4 cup cider vinegar
2 red bell peppers (8 oz. each), rinsed, stemmed, seeded, and diced
3/4 cup minced parsley
Salt and pepper