Culinary Explorer
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Dill Pickle Potato Salad
Created by Chef Dean
A gloriously tangy potato salad that puts pickles front and center, with creamy dressing laced with pickle brine, chunks of dill pickle in every bite, and enough fresh dill to announce its intentions from across the picnic table.
Some potato salads apologize for themselves. A pickle here, a whisper of dill there, all buried under bland mayonnaise. This is not that potato salad. This one celebrates the dill pickle with the enthusiasm it deserves.
The technique matters as much as the ingredients. Warm potatoes dressed with pickle brine absorb that tangy, garlicky flavor deep into their flesh. The dressing, built on a foundation of good mayonnaise loosened with more pickle brine and sharpened with two mustards, creates an emulsion that clings to every surface without becoming gluey.
I've served this at more summer gatherings than I can count. It's the bowl that empties first, the recipe people ask for while still chewing their second helping. The secret is generosity. Generous pickles, generous brine, generous time for everything to come together. Timid cooks make timid potato salad. We're not here for timid.
Ingredients
Yukon Gold potatoes
Quantity
3 pounds
unpeeled
kosher salt
Quantity
2 tablespoons, plus more to taste
dill pickle brine
Quantity
1/4 cup
divided
| Ingredient | Quantity |
|---|---|
| Yukon Gold potatoesunpeeled | 3 pounds |
| kosher salt | 2 tablespoons, plus more to taste |
| dill pickle brinedivided | 1/4 cup |
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