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April 18, 2025
Fickle Pickles Recipe - Tater Salad

Fickle Pickle’s Tater Salad Recipe

Potato salad is a classic for your Easter or holiday feast. We guarantee our recipe will be a favorite at your picnic or backyard BBQ! Make the day before for optimum flavor. Order today to guarantee delivery by Easter Sunday! This is a large batch recipe. Cut in half for smaller portion.

INGREDIENTS:

  • 5 lbs Yukon Gold Potatoes
  • 1 1/2 C. Duke’s Mayonnaise
  • 3 Tbsp. Fickle Pickles Juice
  • 1 Cup Fickle Pickles, chilled & chopped
  • 2 Tbsp. Dijon Mustard
  • 1 to 2 Tbsp. White Wine Vinegar
  • 2 Tbsp. Celery Salt
  • 2 Tsp. Paprika
  • 1 Cup Flat Purple or Red onion, diced
  • 6 Hard Boiled Eggs, chopped
  • 3 Celery Stalks, diced
  • 2 Tbsp. Fresh Dill, finely chopped
  • Salt & Pepper to taste

DIRECTIONS:

  1. Cut potatoes into quarters.
  2. Boil (or steam) in large pot with 1 tablespoon of salt.
  3. Cook 13-15 minutes until fork tender.
  4. Drain and let cool, set aside.
  5. In large bowl, mix all other ingredients starting with liquids.
  6. Once potatoes are cool enough to handle, cut in 1/4” chunks.
  7. Gently fold potatoes into mixture and chill for 1 hour.
  8. Remove from fridge and stir gently one more time before serving.
  9. Add spices if needed.

* Try to make the night before serving, the flavors will be greatly enhanced! 

Lisa Obriotti
” The Pickle lady’s Daughter “