Type what you have

Ingredients

• ✓ sweet pickle
• chicken chunk
• mayonnaise
• celery
• onion powder

Instructions

1. 1 Gather all ingredients.
2. 2 Stir chicken, pickles, mayonnaise, celery, and onion powder together in a bowl until well combined.

By MYSST

Ingredients

• ✓ sweet pickle
• potato
• egg
• mayonnaise
• onion

Instructions

1. 1 Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 minutes. Drain potatoes; refrigerate to cool.
2. 2 Meanwhile, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, cover the pan, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs; place in a large bowl.
3. 3 Stir sweet pickles, mayonnaise, and onion into eggs. Refrigerate to blend flavors, at least 30 minutes. Add potatoes; refrigerate at least 30 minutes more. Serve cold.

By Andrea Parker

Ingredients

• ✓ sweet pickle
• yukon gold potato
• sweet onion
• egg
• celery
• salt
• black pepper
• mayonnaise
• sweet pickle juice
• yellow mustard

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Transfer potatoes to a large bowl and mash with a potato masher. Stir in onion, eggs, celery, pickles, salt, and pepper.
3. 3 Mix mayonnaise, pickle juice, and mustard together in a separate bowl; pour over potatoes and mix until well combined. Cover and refrigerate for at least 1 hour before serving.

By MICKE

Ingredients

• ✓ sweet pickle
• red boiling potato
• red wine vinegar
• salt
• black pepper
• egg
• celery
• scallion
• parsley
• mayonnaise
• mustard

Instructions

1. 1 Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water, and drain again. Cool slightly.
2. 2 Cut warm potatoes into 3/4-inch dice. Layer them in a bowl, seasoning with vinegar, salt, and pepper as you go.
3. 3 Cut eggs, celery, and pickle in 1/4-inch dice. Thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ sweet pickle
• macaroni
• egg
• ranch salad dressing
• sugar
• white wine vinegar
• salt
• black pepper
• green pea
• green onion
• celery
• cheddar cheese

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. 3 Whisk together the salad dressing, sugar, vinegar, salt and pepper.
4. 4 In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.

By Amanda Wehling

Ingredients

• ✓ sweet pickle
• potato
• potato
• butter
• salt
• pepper
• mayonnaise
• mustard
• sour cream
• celery
• red onion
• green bell pepper

Instructions

1. 1 Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
2. 2 Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.

By Linda

Ingredients

• ✓ sweet pickle
• macaroni
• egg
• mayonnaise
• sour cream
• salt
• black pepper
• mustard
• sweet pickle juice
• celery seed
• celery
• red onion
• green olive
• carrot
• green bell pepper

Instructions

1. 1 Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside.
2. 2 Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs.
3. 3 In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper.
4. 4 In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving.

By Linda

Ingredients

• ✓ sweet pickle
• pimento
• white bread
• milk
• cream cheese
• celery salt
• garlic salt
• onion salt
• salad dressing
• cream cheese
• cheddar cheese
• milk
• green olive
• walnut
• cream cheese
• sweet pickle relish
• salad dressing
• bologna
• onion
• sweet pickle relish
• salad dressing
• ground ham

Instructions

1. 1 Mix together ground ham, 1/2 cup salad dressing, 3 tablespoons relish, and onion in a small bowl until well combined. Set aside in the refrigerator.
2. 2 Mix together ground bologna, 1/2 cup salad dressing, and 3 tablespoons relish in a second bowl until well combined. Set aside in the refrigerator.
3. 3 Stir together 1 package cream cheese, walnuts, green olives, and 2 tablespoons milk in a third bowl until well combined. Set aside in the refrigerator.
4. 4 Mix together Cheddar cheese, 1 package cream cheese, 3 tablespoons salad dressing, onion salt, garlic salt, and celery salt in a fourth bowl until well combined. Set aside in the refrigerator.
5. 5 Spread ham spread onto the bottom slice of bread, then top with another slice. Cover the next slice with bologna spread and top with another slice. Spread the next slice with nut spread, then top with another slice of bread. Top this slice with Cheddar cheese spread. Top with one more slice of bread. Smooth the sides with a large spatula or knife and refrigerate for about 30 minutes before 'frosting' the outside.
6. 6 Mix together 2 packages cream cheese and enough milk to make it spreadable. Frost the sides of loaf first, then the top. Decorate with sweet pickles and pimentos to your liking.

By EWEDIN31

Ingredients

• ✓ sweet pickle
• egg
• turkey meat
• mustard-mayonnaise blend
• mayonnaise

Instructions

1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 In a large bowl, thoroughly mix eggs, turkey, pickles, mustard-mayonnaise blend, and mayonnaise. Chill in the refrigerator for about 3 hours before serving.

By Ann Sizemore

Ingredients

• ✓ sweet pickle
• chicken
• mayonnaise
• cream cheese
• cream of mushroom soup
• gelatin

Instructions

1. 1 In a large pot, boil chicken until done, drain and cool. Remove skin and bones and chop meat into small pieces. In a bowl, combine chicken, pickles and mayonnaise.
2. 2 In a saucepan, heat soup and gelatin until gelatin dissolves. Remove from heat and add cream cheese. Stir until smooth.
3. 3 Add chicken, pickles and mayonnaise to cream cheese mixture and mix until smooth. Pour into a greased mold and chill until firm.

By Fay

Ingredients

• ✓ sweet pickle
• russet potato
• poblano chile
• egg
• celery
• onion
• green olive
• lime juice
• vegetable oil
• salt
• black pepper
• mustard powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain.
2. 2 Place the peppers into the oven so that they sit directly on the rack. Roast, turning every 10 minutes or so, until evenly charred. Place in a paper bag to sweat, then remove the peel when they are cool enough to handle. Remove the stem and seeds, and chop.
3. 3 In a large bowl, combine the still warm potatoes, peppers, eggs, celery, onion, sweet pickles and olives. In a smaller bowl, whisk together the lime juice, vegetable oil, salt, pepper and mustard powder. I like to use a high speed mixing wand to help it emulsify. Pour over the potato salad, and stir to coat. Adjust seasoning to taste and serve.

By Lars

Ingredients

• ✓ sweet pickle
• ziti pasta
• ham
• red bell pepper
• green bell pepper
• red onion
• cherry tomato
• mayonnaise
• sour cream
• beef bouillon granules
• white vinegar
• salt
• black pepper
• garlic

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.
3. 3 In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.

By Karena

Ingredients

• ✓ sweet pickle
• egg
• avocado
• red onion
• mayonnaise
• yellow mustard
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mash hard-boiled eggs lightly in a bowl with a fork.
3. 3 Add avocado, red onion, mayonnaise, pickles, and mustard. Gently mash together until just blended; season to taste with salt and black pepper.
4. 4 Store in the refrigerator until ready to serve.

By ANGELAANDJAKERS

Ingredients

• ✓ sweet pickle
• kidney bean
• onion
• egg
• mayonnaise
• celery
• salt
• black pepper

Instructions

1. 1 Combine kidney beans, onion, hard-boiled eggs, pickles, mayonnaise, and celery in a large bowl until well combined. Season with salt and black pepper.
2. 2 Refrigerate 8 hours to overnight to allow flavors to combine.

By cmac18

Ingredients

• ✓ sweet pickle
• all-purpose flour
• creole seasoning
• chicken breast
• olive oil
• tomato
• green chile pepper
• red wine vinegar
• caper
• garlic

Instructions

1. 1 Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through flour mixture, shaking of excess.
2. 2 Heat oil in a skillet over medium-heat. Cook chicken in hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic; simmer until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By lutzflcat

Ingredients

• ✓ sweet pickle
• bread stuffing mix
• ground beef
• onion
• garlic
• potato
• vegetable oil
• black pepper
• salt
• pimento pepper
• black olive
• dill pickle

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Prepare the stuffing according to directions on package.
3. 3 Over medium-low heat in a large saucepan, place the ground beef, onions and garlic. Slowly cook and stir until the onions are soft and the beef is evenly brown. Drain and set aside.
4. 4 Place potatoes in a large, deep skillet with oil. Slowly cook and stir 10 minutes, or until evenly brown and tender, but firm.
5. 5 Mix the stuffing, ground beef mixture, potatoes, pepper, salt, pimento peppers, olives, sweet pickles and dill pickles in the baking dish.
6. 6 Return to the oven and bake 30 minutes. Serve hot.

By BALIA

Ingredients

• ✓ sweet pickle
• potato
• mayonnaise
• onion
• mustard
• milk
• butter
• sweet pickle juice
• salt
• black pepper
• paprika
• egg

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain.
2. 2 Transfer potatoes to a bowl and blend with an electric mixer. Add mayonnaise, onion, mustard, milk, butter, pickle juice, salt, pepper, and 1/2 teaspoon paprika; blend until smooth. Blend in pickles. Dice 5 eggs and blend into the mixture. Taste and adjust seasonings as needed.
3. 3 Transfer to a serving bowl and smooth the top with a rubber spatula. Slice the remaining egg in half lengthwise and press on top. Garnish with paprika.

By Clay Hendrix

Ingredients

• ✓ sweet pickle
• water
• salt
• cauliflower
• mayonnaise
• celery
• bacon
• onion
• mustard
• turmeric
• egg
• salt
• black pepper

Instructions

1. 1 Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
2. 2 Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
3. 3 Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.

By Bibi

Ingredients

• ✓ sweet pickle
• egg
• bologna
• mayonnaise

Instructions

1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from water, cool and peel.
2. 2 In a food processor, place eggs, bologna and sweet pickles. Blend to a spreadable consistency.
3. 3 Transfer mixture to a medium bowl. Mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. Cover and chill in the refrigerator until serving.

By Margaret Campbell

Ingredients

• ✓ sweet pickle
• olive
• red grape
• colby jack cheese
• apple
• cucumber
• cracker
• havarti cheese
• mixed nuts

Instructions

1. 1 Place pickles in a 6-1/4x3-1/2-inch rectangular serving dish; place olives in a 16x2-inch olive tray. Arrange both on a large cutting board and surround with grapes, Colby-Jack cheese, apple slices, cucumber, crackers, Havarti cheese, and mixed nuts.

By Chef Mo

Ingredients

• ✓ sweet pickle
• ground pork
• luncheon meat
• chorizo de bilbao
• raisin
• egg
• salt
• black pepper
• soy sauce
• cornstarch

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together ground pork, luncheon meat, chorizo de Bilbao, pickle, raisin, eggs, salt, and pepper in a large bowl. Form mixture into 2 logs and wrap with aluminum foil. Place wrapped logs in a baking dish.
3. 3 Bake in the preheated oven for 1 hour. Set meatloaves aside to rest.
4. 4 Carefully drain drippings from the baking dish into a small saucepan; place over medium heat. Stir soy sauce and cornstarch into drippings; bring to a boil. Cook and stir mixture at a boil until sauce is thick, 5 to 7 minutes.
5. 5 Unwrap meatloaves and slice; serve sauce over sliced meatloaf.

By lola

Ingredients

• ✓ sweet pickle
• conchiglie pasta
• celery
• red bell pepper
• green bell pepper
• green onion
• red wine vinegar
• seasoning salt
• black pepper
• mayonnaise
• sour cream
• cheddar cheese

Instructions

1. 1 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 8 to 9 minutes. Drain in a colander, rinse briefly with cold water, and drain again.
2. 2 Combine celery, red and green bell pepper, pickles, green onion, vinegar, 1/4 teaspoon seasoning salt, and pepper in a medium bowl; mix well. Fold in mayonnaise and sour cream until well blended. Taste and add additional seasoning salt if needed. Fold in pasta.
3. 3 Cover and refrigerator at least 4 hours, or overnight.
4. 4 Remove from the refrigerator. Fold in Cheddar cheese and serve.

By Drick

Ingredients

• ✓ sweet pickle
• ground beef
• onion
• dill pickle
• cheddar cheese
• yellow mustard
• egg roll wrapper
• vegetable oil

Instructions

1. 1 Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.
2. 2 Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.
3. 3 Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.
4. 4 Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.

By Amy Williams Hopkins

Ingredients

• ✓ sweet pickle
• luncheon meat
• processed cheese sauce
• pimiento pepper
• mayonnaise-style sandwich spread
• white bread
• whole wheat bread
• parsley
• cucumber

Instructions

1. 1 Place luncheon meat cubes, processed cheese sauce, pimientos, and sandwich spread in a blender; pulse to blend into a smooth mixture, stopping often to scrape down blender sides. Transfer spread to a bowl.
2. 2 Spread the mixture onto 15 slices of white bread; top each with a slice of whole wheat bread. Press sandwiches together lightly and cut off crusts. Slice sandwiches in half diagonally to make triangles; sprinkle sandwiches with parsley flakes and top each sandwich half with a piece of sliced cucumber.

By Mrs Good

Ingredients

• ✓ sweet pickle
• mayonnaise
• onion
• dill pickle
• parsley
• lemon juice
• caper
• yellow mustard
• hot pepper sauce
• worcestershire sauce

Instructions

1. 1 Mix together mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a medium bowl until well combined. Chill in the refrigerator for flavors to meld, at least 2 hours.

By Klantz