Description
This tangy and creamy Pickle Brine Potato Salad is a refreshing twist on the classic. With small Yukon Gold or red potatoes, a zesty dressing made with pickle brine, Dijon mustard, and fresh dill, it’s perfect for summer picnics, BBQs, or any gathering. Add your favorite pickle brine for a unique flavor!
Ingredients
Scale
- 2 lbs small Yukon Gold or red potatoes, unpeeled, quartered or halved
- 1 teaspoon salt, for boiling water
- 1/2 cup mayonnaise (adjust to your preference)
- 2 tablespoons pickle brine (from your favorite jar of pickles)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
- Fresh dill sprigs
- Paprika
Instructions
-
Cook the Potatoes:
- Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until tender when pierced with a fork, about 15-20 minutes. Be careful not to overcook them.
- Drain the potatoes and let them cool slightly. If you’re in a hurry, you can spread them out on a baking sheet to cool faster.
-
Make the Dressing:
- In a large bowl, whisk together the mayonnaise, pickle brine, Dijon mustard, and vinegar.
- Add the chopped celery, red onion, and dill. Season with salt and pepper to taste. Adjust the ingredients to your preference – add more pickle brine for a tangier flavor, more mustard for a sharper flavor, etc.
-
Assemble the Potato Salad:
- Gently add the slightly cooled potatoes to the dressing. Toss gently to coat all the potatoes evenly.
-
Chill and Serve:
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps the potato salad to thicken slightly.
- Before serving, give the potato salad another gentle toss. Garnish with fresh dill sprigs and a sprinkle of paprika, if desired.
Notes
- Potato Variety: You can use other types of potatoes, such as russet potatoes (peeled and cubed) or fingerling potatoes.
- Pickle Options: Feel free to experiment with different types of pickles and their brine. Dill pickle brine is a classic choice, but you can also use sweet pickle brine or even pickled jalapeño brine for a spicy kick.
- Add Other Ingredients: You can add other ingredients to your potato salad, such as hard-boiled eggs, chopped pickles, crumbled bacon, or other fresh herbs like parsley or chives.
- Adjust the Creaminess: Adjust the amount of mayonnaise to your preference. For a lighter potato salad, you can use Greek yogurt or a combination of mayonnaise and Greek yogurt.
- Make it Ahead: Potato salad is a great dish to make ahead of time. It actually tastes better after it has had some time to chill and allow the flavors to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg