Pickles in every bite
You know how your stomach drops when you realize you were supposed to make something for the summer barbecue and it slipped your mind? Meet pickled potato salad. This potato salad comes together with fairly simple ingredients that you’re likely to have on hand like mayo, mustard, garlic, and as the name implies, dill pickles. I like to use refrigerated kosher dill pickles, but you can use whatever pickles you have. Same goes for the dill. Dried dill will serve just as well if you don’t have fresh dill available.
Pickled Potato Salad
Not your mother’s potato salad, this flavor-packed potato salad comes together with simple ingredients that you’re likely to have on hand like mayo, mustard, garlic, and dill pickles.
Ingredients
Method
- Dice potatoes into 3/4” pieces and place in a medium to large pot. Fill the pot with water to cover the potatoes and add a large pinch of salt. Bring to a boil and cook until you can easily pierce the potatoes with a fork. Drain potatoes and set aside.
- While the potatoes are cooking, make the sauce. In a large bowl, whisk together the mayonnaise, pickle juice, dijon mustard, garlic, dill, and ¼ tsp freshly ground pepper. Because the pickle juice is already pretty salty, taste the sauce first and then add salt to taste if needed.
- Add the chopped pickles and drained, cooked potatoes to the bowl of sauce. Toss potatoes to coat, and serve with extra fresh dill on top.
