Dill Pickle Potato Salad

Dill pickle juice seasons the potatoes while they are still warm, adding tang throughout the salad. Celery, onion, and herbs bring texture and freshness, and a mayonnaise-and-Dijon dressing ties everything together.

Ingredients

• 3–4 medium russet potatoes, peeled and cut into 1-inch pieces

• 1/4 cup dill pickle juice

• 3 tablespoons finely chopped dill pickles

• 1/4 cup chopped parsley

• 1/2 cup chopped red onion

• 2 celery stalks, chopped

• 1–2 scallions, chopped

• 1–2 hard-boiled eggs, chopped, optional

• 1 medium carrot, finely chopped, optional

• 1/2 red bell pepper, raw or roasted, chopped, optional

• 1/2 cup mayonnaise

• 2 teaspoons Dijon mustard

• Kosher salt and freshly ground black pepper, to taste

Directions

1. Put the potatoes in a large saucepan and add enough cold water to cover them by approximately 1 inch. Salt the water.

2. Bring to a boil, then lower the heat and simmer for 10–20 minutes. Check the potatoes with a fork; they should be tender while still holding their shape.

3. Drain thoroughly and transfer to a large bowl. Allow them to cool briefly, then gently toss the warm potatoes with the pickle juice.

4. Add the chopped pickles, parsley, red onion, celery, and scallions. Include the optional eggs, carrot, or bell pepper if desired.

5. In a small bowl, stir together the mayonnaise and Dijon mustard. Season with salt and pepper.

6. Fold the dressing into the potato mixture without breaking up the potatoes. Taste and adjust the seasoning.

7. Cover and refrigerate until chilled. Keep the salad cold until serving.

Recipe source: Simply Recipes.