Pickled Potato Salad
If you don’t have a go-to potato salad, congrats — you just found it. This one’s got the works: a tangy dressing, tons of fresh herbs, and crunchy pickles for that extra snap. It’s bold, balanced, and guaranteed to steal the show at your next party.
Tasty Team
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 6 servings
- 3 lb baby creamer potatoes, in a mix of colors
- 1 tablespoon kosher salt, plus 1 teaspoon, divided
- 8 cups cold water
- 1 cup dill pickle slices, plus 1⁄4 cup pickle brine, divided
- 10 pepperoncinis, plus 2 tablespoons pepperoncini brine, divided
- 2 tablespoons white wine vinegar
- ½ teaspoon celery seeds
- 1 bunch of chives
- 1 cup mayonnaise
- 2 tablespoons grainy mustard or spicy brown mustard
- 1 teaspoon freshly ground black pepper
- ½ cup loosely packed fresh parsley leaves, plus more for garnish
- ½ cup loosely packed fresh dill fronds, plus more for garnish
Nutrition Info
- Calories 285
- Fat 4g
- Carbs 56g
- Fiber 5g
- Sugar 10g
- Protein 6g
Estimated values based on one serving size.
Preparation
- In a large Dutch oven, combine the potatoes, 1 tablespoon of the salt, and 8 cups cold water. Set over high heat, and bring to a boil. Continue to boil for about 8 minutes, until a paring knife slides into the potatoes easily.
- Drain the potatoes, but don’t rinse. Let them sit for about 5 minutes, until you can comfortably cut them in half. In a large bowl, toss the halved potatoes with the pickle brine, pepperoncini brine, vinegar, celery seeds, and the remaining 1 teaspoon salt. Let the potatoes cool completely and absorb those flavors, about 1 hour. Drain off any excess.
- When the potatoes are cool, finely chop the pickles, pepperoncini, and chives. Add them to the bowl with the potatoes, along with the mayonnaise, grainy mustard, and black pepper, and fold everything together. Add the parsley and dill, and lightly toss to mix. Pile the potato salad in a serving bowl, then garnish with more parsley and dill before serving.
- Enjoy!
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