Dill Pickle Potato Salad

By • August 14, 2013 • 11 Comments

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Author Notes: This is a good way to use up a jar of leftover pickle brine. Better pickles will yield a more flavorful salad; spring for the fancy stuff with lots of pickling spices hanging out at the bottom. You can make your dressing looser by increasing the amount of pickle brine. If your brine isn't very flavorful, add ground coriander or other spices to the dressing.Marian Bull

Serves 4

  • 3 pounds small potatoes, halved or quartered
  • 1 jar leftover pickle brine, strained and divided
  • 2 tablespoons minced shallot
  • 2 to 3 tablespoons mayonnaise
  • 1 teaspoon celery salt
  • 2 tablespoons chopped dill
  • 1 teaspoon ground coriander (optional)
  • 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, and toss in some coriander if you'd like. 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.
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Comments (11) Questions (0)

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5 months ago maribe

I finally got around to trying this potato salad. I'm wondering if the recipe is written incorrectly. After boiling the potatoes you drain them, then add a small amount of pickle brine and shallots and allow them to cool. Then you mix in a rather thin dressing and that becomes even thinner when mixed with the brine in which the potatoes have sitting. Should that be drained before adding the dressing?

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5 months ago Marian Bull

Marian is Food52's Associate Editor.

yes, sometimes you'll need to drain, but the potatoes also absorb the vinegar when they're hot!

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5 months ago maribe

Thanks Marian! The salad was delicious, it was sort of refreshing to get that much flavor without the heaviness of the mayo in a typical American potato salad. Will definitely be making again, great recipe!

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5 months ago Marian Bull

Marian is Food52's Associate Editor.

so happy to hear it! hooray.

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6 months ago marymary

Looking forward to trying this, but instead of celery salt, I suggest celery seed. I add it to a lot of dishes. Love it.

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6 months ago Bonny Lee

Your recipe sounds good, but you never add potatoes to boiling water. You should always cover them with cold water, and then bring to a boil.

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7 months ago aimeebama

Very tasty. We did not add all the salt called for due to the saltiness of the pickle juice. We found the dressing a bit thin. It sort of pooled at the bottom so it didn't look like a totally classic potato salad, but the taste was great.

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9 months ago Leslie B

i made a loose interpretation of this tonight. i added some diced celery and chopped pickles and then tossed everything with the warm potatoes and put it over some beautiful lettuce and topped it with some chopped hard-boiled egg. very tasty indeed.

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9 months ago Leslie B

oh! pickle juice already has a ton of salt. i can't imagine adding a whole teaspoon of celery salt as well. i didn't add any.

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over 1 year ago TheWimpyVegetarian

Making this tomorrow! It looks delish!

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over 1 year ago jeanrhude

Pickle juice in my taco meat, chicken or fish, also yummy. I always put some of the greek olive juice in my greek salad dressing. Good stuff.