So you know how in Cravings 2 I boiled spuds in water and vinegar to really get the flavor inside? It's the same idea here, except with pickle juice! It makes the potatoes extra pickley, and when combined with mayo, a lil' more of that juice and chopped dill, you've got a heavenly potato salad with layers and layers of goodness. P.S. this goes so well with the Deli-Style Roasted Turkey Breast.
¼ cup chopped half-sour pickles, plus 1 cup brine from the jar
3 pounds baby potatoes, halved (about 9 cups)
½ cup mayonnaise
¼ cup chopped fresh dill
3 tablespoons Dijon mustard
½ teaspoon freshly ground black pepper, plus more to taste
kosher salt to taste
This easy hors d’oeuvres is SO good.
The devil made you eat every last one.
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