Dill Pickle Potato Salad
You can elevate potato salad to a whole new level with an effortless twist on a classic recipe. Chopped dill pickles take center stage in this simple dish.
This easy make-ahead potato lettuce-free salad will be in your fridge, ready to go, in 30 minutes.
Ingredients
-3 lb. baby red potatoes
-3/4 of a cup chopped dill pickles, plus 5 tablespoons brine
-salt and black pepper
-3 chopped celery ribs
-2 tbsp. red wine vinegar
-3/4 of a cup mayonnaise
-1/4 of a cup chopped fresh flat-leaf parsley
Directions
Step 1: Cut your potatoes in desired shape, cover them with cold salted water, and place them in a saucepan.
Step 2: Bring your saucepan to a boil, and then reduce heat to low heat. Let it simmer until tender for about 4 to 6 minutes, and drain.
Step 3: Gently toss the potatoes while hot with your pickle brine and vinegar in a large bowl. Let them cool for about 15 minutes, stirring occasionally.
Step 4: Stir the mayo, celery, parsley, and pickles in a separate bowl. Add the potatoes and any remaining brine mix and gently toss to combine. Season to taste with salt and pepper.
Step 5: You can serve this lettuce-free salad immediately or chill for up to 2 days.
