I love sweet pickles in my potato salad but they are purposefully missing in this recipe. Instead I quickly pickled some shredded and cubed veggies with seasoned rice vinegar. It was such a fun and different way to enjoy one of my all-time favorite side dishes….the beloved potato salad.
Pickled veggies adorn my sandwiches too, they are so great to have around. Just pour seasoned rice vinegar over veggies in a mason jar and keep in the fridge (they last forever). You will always have them to brighten up any sandwich or dish of your choosing.
This potato salad had lots of crunch and flavor, not to mention a bunch of pretty colors mixed in, just look at it! I highly suggest it for all of your summertime get-togethers.
Here are my veggies pickling away. A super-simple process you can do all the time.
Summer is almost here!!
Pickled Veggie Potato Salad
- 2 cups broccoli slaw
- 1 cup shredded carrots
- 1 cup daikon radish, cubed
- 1-1/12 cups seasoned rice vinegar
- 4 pounds russet potatoes, peeled and quartered
- 1-1/2 cups mayonnaise
- 2 Tablespoons yellow mustard
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon table salt
- 5 hard boiled eggs, chopped
- 4 celery stalks, diced
- 2 green onions, sliced, white and green parts
- chives for garnish, optional
- In a large shallow bowl combine broccoli slaw, carrots, radish and seasoned rice vinegar. Let sit at least 30 minutes or more while you do all other prep for the potato salad. Drain before adding veggies to the salad.
- Add potatoes to a large pot of cold water. Bring to a boil and cook until easily pierced with a fork, about 15 minutes. Drain and let cool.
- In a medium bowl, combine mayonnaise, yellow mustard, black pepper and salt.
- In a large bowl combine potatoes, eggs, celery, green onions, (drained) pickled veggies and mayo mixture. Stir until all ingredients are fully mixed. Chill four hours before serving.
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