Potato Salad with Pickles and Instant Potatoes

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If you’re looking for a tasty potato salad, you’re in the right place. This recipe combines the creaminess of instant potatoes with the crunch of pickles, creating a quick and delicious dish. It’s perfect for picnics or potlucks, and it’s made with ingredients you probably already have in your kitchen. Get ready to whip up a simple and satisfying salad that everyone will love!

Tool Requirements

To make potato salad with pickles and instant potatoes, you need a few basic tools.

First, a large mixing bowl is essential for combining all your ingredients. You’ll also want a pot or a kettle to heat water for the instant potatoes.

Next, grab a measuring cup to ensure you get the right amount of instant potatoes and water. A spoon or spatula will help mix everything together smoothly.

Having a cutting board and a knife is important for chopping the pickles and any other veggies you want to add. If you prefer smaller pieces, a grater can make that easier.

Finally, don’t forget a serving bowl to present your salad. These simple tools will help you create a delicious dish without any hassle. Happy cooking!

Preparing The Ingredients

Start by gathering your ingredients. You will need:

• Instant potatoes
• Pickles
• Plant-based mayo
• Mustard
• Celery
• Salt and pepper
• Garlic powder
• Paprika
• Dill
• Pickle juice

Next, measure out the instant potatoes according to the package instructions. This usually requires water or a plant-based broth. Prepare them slightly thicker than usual for better texture.

Chop the celery into small pieces. This adds a nice crunch to your salad.

Dice the pickles. Depending on your taste, you can adjust the amount. More pickles mean a tangier flavor.

In a bowl, mix the prepared instant potatoes with the chopped celery and pickles. For added flavor, sprinkle in some garlic powder, paprika, and dill to taste. A splash of pickle juice can also enhance the tanginess.

Fold in the plant-based mayo and a squirt of mustard. Mix everything well so that all the ingredients are combined evenly.

Add salt and pepper to taste. This is your chance to make it flavorful. Remember to mix everything well so that all the ingredients are combined evenly.

Once prepared, let the mixture sit in the refrigerator for at least an hour. This helps the flavors blend together nicely.

You’re ready to serve it up in a dish or store it in the fridge until you’re ready to enjoy!

Variations To Try

You can switch up your potato salad with some fun mix-ins.

• For a zesty kick, add chopped jalapeños or a splash of hot sauce. This adds heat and flavor without changing the base.
• Want something creamier? Try stirring in a bit of hummus or avocado. These options keep it smooth and tasty.
• If you like crunch, consider adding diced celery, bell peppers, or even shredded carrots. This will give your salad some extra texture and freshness.
• For a different taste, mix in some herbs. Chopped dill or parsley can brighten up the flavors. You could also use fresh chives for an oniony twist.
• If you’re feeling adventurous, toss in some diced pickled beets. They’ll not only add color but also a unique taste.
• Lastly, think about adding nuts or seeds. Sunflower seeds or chopped walnuts can offer a nice crunch and extra nutrients.

Explore these variations to make your potato salad exciting and unique each time!

Storage Tips

• To keep your potato salad fresh, store it in a well-sealed container. Glass or plastic containers with tight-fitting lids work best.
• Place the salad in the refrigerator right after making it. It will usually last for about 3 to 5 days in the fridge.
• If you’re not eating all of it at once, consider dividing it into smaller portions. This way, you can take out only what you need without exposing the whole batch to air each time.
• You can also freeze your potato salad, but the texture may change when thawing. If you plan to freeze it, use an airtight container or freezer bags. Just remember to label them with the date.
• When you want to serve the salad after freezing, let it thaw in the fridge overnight. Give it a good stir before serving to help mix everything back together.

Potato Salad With Pickles And Instant Potatoes

Are you looking for an easy instant potato salad with pickles & dill? This is the salad you're looking for! Serve this delicious salad as a vegan lunch or as a side dish during festive occasions. This is one of the best easy and healthy salad recipes you'll find.

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Prep Time 10 minutes mins

Resting time 1 hour hr

Course Salad, Side Dish

Cuisine American

Servings 4 servings

Calories 200 kcal

Ingredients

  

1x2x3x

• Instant potatoes prepared according to package instructions, slightly thicker
• 1/2 cup of diced pickles
• 1/2 cup of plant-based mayo
• 1 teaspoon of mustard
• 1 cup of chopped celery
• Salt and pepper to taste
• Garlic powder to taste
• Paprika to taste
• 2 tablespoons of fresh dill chopped
• 1-2 tablespoons of pickle juice

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Instructions

 

• Measure out and prepare instant potatoes according to package instructions, making them slightly thicker.
• Chop celery into small pieces.
• Dice pickles to get about 1/2 cup.
• In a large bowl, mix prepared instant potatoes with chopped celery and diced pickles.
• Sprinkle garlic powder, paprika, and chopped dill to taste over the mixture.
• Add 1-2 tablespoons of pickle juice for extra tanginess.
• Fold in 1/2 cup of plant-based mayo and 1 teaspoon of mustard.
• Mix everything well until evenly combined.
• Season with salt and pepper to taste.
• Let mixture sit in the refrigerator for at least 1 hour to blend flavors.
• Serve and enjoy.

Nutrition

Calories: 200kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.