08/24/2026
Fickle Pickles Tater Salad
*This is a large batch recipe. Cut in half for smaller portion.
-5 lbs Yukon Gold Potatoes
-1 1/2 C. Duke’s Mayonnaise
-3 Tbsp. Fickle Pickles Juice
-1 Cup Fickle Pickles, chopped
-2 Tbsp. Dijon Mustard
-1 to 2 Tbsp. White Wine Vinegar
-2 Tsp. 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
Instructions:
Cut potatoes into quarters. Boil (or steam) in large pot with 1 tablespoon of salt. Cook 13-15 minutes until fork tender. Drain and let cool, set aside. In large bowl, mix all other ingredients starting with liquids. Once potatoes are cool enough to handle, cut in 1/4” chunks. Gently fold potatoes into mixture and chill for 1 hour. Remove from fridge and stir gently one more time before serving. Add spices if needed.
*Try to make the night before serving, the flavors will be greatly enhanced!
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