Pickled Potato Salad
This Pickled Potato Salad is an ideal salad for any summer meal. It looks so pretty when you use multi-colored baby potatoes. The combination of dill pickles and pepperoncini and their brine adds major zing to the flavor. Add some spicy mustard and celery seeds, and you’ve got a winner!
Serve it for the 4th of July or at any summer barbecue. It’s sure to please!
Boil the potatoes until just tender and then drain and let them cool. Cut in half or quarters, depending on the size, and place in large bowl.
While warm, toss with pickle brine, pepperoncini brine, vinegar, celery seeds and salt. Let the potatoes cool completely, about an hour, absorbing the flavors and then drain off any extra liquid.
Finely chop the pickles, pepperoncini and chives and add to the bowl with the potatoes along with mayo, mustard and black pepper. Fold it all together. Add the dill and parsley and lightly toss.
To serve, pile the potato salad in a serving bowl, and garnish with additional parsley and dill fronds.
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Pickled Potato Salad
Makes: 6-8 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes plus cooling time 1 hour
Ingredients
- 3 pounds baby creamer potatoes (two 24-ounce bags), preferably in a mix of red, yellow and purple
- 1 tbsp plus 1 tsp kosher salt
- 8 cups cold water
- 1 cup dill pickles plus 1/4 cup pickle brine
- 10 pepperoncini plus 2 tbsp brine
- 2 tbsp white-wine vinegar
- 1/2 tsp celery seeds
- 1 bunch chives
- 1 cup mayonnaise
- 2 tbsp grainy or spicy brown mustard
- 1 tsp freshly ground black pepper
- 1/2 cup loosely packed fresh parsley leaves, plus more for garnish
- 1/2 cup loosely packed fresh dill fronds, plus more for garnish
Instructions
In a large Dutch oven, combine potatoes, 1 tablespoon salt and water. Bring to a boil over high heat. Once bubbles are starting to pop all over the surface, set a timer for 8 minutes. When the timer goes off, remove a couple potatoes; if a paring knife slides in and right back out with no effort, you’re good to go. If not, give them 2 more minutes before testing again.
Drain potatoes, but don’t rinse. Let them sit until you can comfortably cut them in half, about 5 minutes. Throw halved potatoes in a large bowl, and while they’re still warm, toss with pickle brine, the pepperoncini brine, vinegar, celery seeds and remaining salt. Let potatoes cool completely and absorb flavors, about 1 hour. Drain off any excess.
When potatoes are cool, finely chop pickles, pepperoncini and chives. Add to bowl of potatoes along with mayonnaise, mustard and black pepper, and fold everything together. Add parsley and dill, and lightly toss to mix.
Pile potato salad in a serving bowl. Garnish with more parsley and dill before serving.
Recipe from Wall Street Journal
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