Pickled Potato Salad Recipe by Tasty
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.
Ingredients
- 3 lbbaby creamer potatoes, in a mix of colors
- 1 tablespoonkosher salt, plus 1 teaspoon, divided
- 8 cupscold water
- 1 cupdill pickle slices, plus 1⁄4 cup pickle brine, divided
- 10pepperoncinis, plus 2 tablespoons pepperoncini brine, divided
- 2 tablespoonswhite wine vinegar
- ½ teaspooncelery seeds
- 1 bunchchives
- 1 cupmayonnaise
- 2 tablespoonsgrainy mustard or spicy brown mustard
- 1 teaspoonfreshly ground black pepper
- ½ cuploosely packed fresh parsley leaves, plus more for garnish
- ½ cuploosely packed fresh dill fronds, plus more for garnish
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
Enjoy!