AuthorHeather BlakeCategoryDairy free, Gluten-free, Potatoes, Salad, Vegan, VegetarianDifficultyBeginnerThis simple, yet full-bodied potato salad gets an unexpected pizazz from pickle brine as the star ingredient! Did you know that naturally-fermented pickle brine is loaded with probiotics?!
Wash, peel, and chop potatoes into cubes. Transfer to a large pot and cover with water. Salt generously.
Bring to a moderate boil and simmer, stirring occasionally, until potatoes are fork-tender - they start to break when pierced, but not too mushy.
Here's the important part:
--If you prefer a creamier, mushier potato salad, leave some white foam (potato starch) when you drain the potatoes. --If you prefer a chunkier, drier potato salad, drain all water and foam well.
I've done it both ways and love this recipe any way it comes out, but some people are more accustomed to a creamier texture.
Immediately upon draining, return to the pot and promptly add herbs (minced parsley & dill). The heat activates their aromatic properties, leading to a more flavorful taste!
Next, add salt & pepper to taste. (I find that this doesn't need too much salt because pickle brine is naturally salty).
Finally, add the liquids: olive oil and pickle brine. I provide measurements in tablespoons because I always add the liquids gradually, based on how wet or dry the salad is and how much more flavor it needs! That being said, the measurements I provide are estimates and I recommend that you mix and taste during this phase!
You can serve it immediately for a warm side dish, but it's even better after it's marinated for a few hours in the refrigerator! It will keep for about 3-5 days --- however, last time I made it, I had to made a second batch two days later because it just disappears in our house!
Ingredients
Directions
Wash, peel, and chop potatoes into cubes. Transfer to a large pot and cover with water. Salt generously.
Bring to a moderate boil and simmer, stirring occasionally, until potatoes are fork-tender - they start to break when pierced, but not too mushy.
Here's the important part:
--If you prefer a creamier, mushier potato salad, leave some white foam (potato starch) when you drain the potatoes. --If you prefer a chunkier, drier potato salad, drain all water and foam well.
I've done it both ways and love this recipe any way it comes out, but some people are more accustomed to a creamier texture.
Immediately upon draining, return to the pot and promptly add herbs (minced parsley & dill). The heat activates their aromatic properties, leading to a more flavorful taste!
Next, add salt & pepper to taste. (I find that this doesn't need too much salt because pickle brine is naturally salty).
Finally, add the liquids: olive oil and pickle brine. I provide measurements in tablespoons because I always add the liquids gradually, based on how wet or dry the salad is and how much more flavor it needs! That being said, the measurements I provide are estimates and I recommend that you mix and taste during this phase!
You can serve it immediately for a warm side dish, but it's even better after it's marinated for a few hours in the refrigerator! It will keep for about 3-5 days --- however, last time I made it, I had to made a second batch two days later because it just disappears in our house!
