Make Ahead

Dill Pickle Potato Salad

August 14, 2013
Photo by James Ransom
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
In This Recipe
  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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Recipe by: Marian Bull