Dill Pickle Potato Salad | Ingredients | 3 lb. baby red potatoes Kosher salt and freshly ground black pepper 3/4 c. chopped dill pickles, plus 5 tablespoons brine 2 tbsp. red wine vinegar 3 celery ribs, chopped 1/4 c. chopped fresh flat-leaf parsley 3/4 c. mayonnaise | Directions | 1. Place potatoes in a saucepan; cover with cold salted water. Bring to a boil, reduce heat to low, and simmer until tender, 4 to 6 minutes. Drain. 2. Gently toss hot potatoes with pickle brine and vinegar in a bowl. Let cool 15 minutes, stirring occasionally. 3. Stir together celery, parsley, mayonnaise, and pickles in a separate bowl. Add potatoes and any remaining brine mixture and gently toss to combine. Season with salt and pepper. Serve immediately, or chill up to 2 days. 4. Pack in one of our insulated cooler totes or wine bags and enjoy! |
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