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
Fill a large pot halfway with generously salted water; add 3/4 cup of pickle brine and bring to a boil. Add the potatoes and cook until easily pierced with a fork, 13 to 15 minutes. Drain and transfer to a sheet pan to cool to room temperature.
Whisk the mayonnaise, pickles, dill, mustard, remaining 1/4 cup of pickle brine, and the pepper in a large bowl until fully combined.
Add the cooled potatoes and gently toss to coat. Season with more pepper and kosher salt to taste. Serve immediately or store tightly covered in the refrigerator for up to 3 days.