Dill Pickle Potato Salad

  • 3 pounds small potatoes, halved or quartered
  • 1 jar leftover pickle brine, strained and divided
  • 2 tablespoons minced shallot
  • 3 tablespoons mayonnaise
  • 1 teaspoon celery salt
  • 2 tablespoons chopped dill
  • Freshly ground black pepper and coarse or flaky salt, to taste

  1. Set aside 1/2 cup of pickle brine. Strain the rest into a large pot, add enough water to boil your potatoes, and salt it well. Bring it to a boil, then add your potatoes. Cook for 12 to 15 minutes; your potatoes are ready when you can easily pierce them with a fork. Just be sure they don't turn to mush.
  2. Strain your water and immediately toss your potatoes with 1/4 cup pickle brine and the shallot. Set aside to cool. 
  3. Mix your dressing: combine mayonnaise, 1/4 cup pickle brine, celery salt, dill, salt, and pepper. Taste; add more salt and pepper if necessary. Once your potatoes have cooled, toss to combine. You're welcome to serve immediately, but the flavor after a night in the fridge is exponentially better.

Recipe from the kitchen of Food52.


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