Bring a large pot of water to a boil and add two tablespoons of salt.
Cut the potatoes into quarters and then cut each quarter into chunks that are roughly one inch big. Add the potatoes to the boiling water and let cook until potatoes can be easily pierced with a fork, about 8-10 minutes.
Meanwhile, stir together the pickle juice, vinegar, mustard and olive oil and toss in a large bowl with the cooked potatoes, pickles, celery, white onion, and dill.
It was good, but waaaay too much dressing. Unthinkingly, I poured it all over the potatoes and it was soupy. I liked the flavor though. Next time, I would adhere to the recipe and make sure my potatoes are cut to 1 inch, plus cut down on the oil. I'm not sure I put in a full cup of pickles and I should do that next time. Thank you for the recipe!
I took it to a potluck and got rave reviews from someone who can't stomach mayonnaise and doesn't eat eggs. Weird, I know, but she never thought she could eat potato salad. Made me so happy! I used dill pickles after soaking them in their brine with an added dried ghost pepper for a couple days....divine
Delicious! The whole family loves it, but you have to like pickles. It’s also very easy to make and who doesn’t have pickles in the frig. I substituted a little drie dill for fresh but it doesn’t really need it.
This looks and sounds wonderful but may I ask what kind of dill pickles and pickle juice did you use....kosher dills, hamburgers, with garlic or without?
I used kosher dill pickle spears that were pickled with garlic and dill but, since this potato salad is quite pickled-heavy, you should use your favorite pickle! I'd go for something briny and vinegar rather than sweet pickle though. Enjoy!
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