Jeanette's Light Potato Salad


(5 votes) 4 5

This special recipe is light because instead of mayo substitute with pickle juice, olive oil and lemon juice.

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  • 10 whole small potatoes, sliced
  • 1 whole egg, boiled
  • 2 stalks celery, diced small
  • 1 whole pickle, diced fine (About 1/2 - 3/4 C if using pre-sliced)
  • 3 Tbs. pickle juice/brine (adjust to taste)
  • 2 Tbs. olive oil
  • 1 Tbs. minced garlic
  • 1 1/2 tsp. dried onion, minced (or 1/4 C. fresh sweet onion)
  • 2 Tbs. fresh parsley, minced
  • 1/2 tsp. black pepper
  • 1 Tbs. lemon juice (about 1/2 lemon’s worth.)

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Clean and slice (or cube) potatoes, leaving skins on. Boil in a large pot of water until tender but not mushy, about 10 – 12 minutes. (Time may vary according to size of slices/cubes and type of potato.) Meanwhile finely dice celery, parsley, and pickle. Mix in large bowl with pickle juice, olive oil, garlic, onion, pepper and lemon juice. Peel, then dice boiled egg. Mix in bowl with other ingredients. Drain and rinse cooked potatoes, allow cooling slightly. Add potatoes to bowl and stir well. Serve chilled or at room temperature.

Reviews (4)

  • I, too would like to know the amount of potatoes by weight. It's needed to determine the ratio of dressing to potatoes.

    Flag as inappropriate sandancer  |  August 10, 2008

  • I'm sure any number of potatoes would work depending on how many servings you need and as far as what kind of pickles I would assume if they are in brine they would be kosher or dill

    Flag as inappropriate ltaylor12  |  August 7, 2008

  • Yes, what kind of pickles, plus it would be most helpful to give the weight of the potatoes. "Small" is too general a term, as there are many different sizes of small potatoes. What would the entire weight of them be?

    Flag as inappropriate witzke  |  August 6, 2008

  • This sounds very good, but what kind of pickles do you use? Dill or sweet? Thank you.

    Flag as inappropriate kajesu  |  July 7, 2008

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