Dill Pickle Potato Salad
- SERVES: 8
- PREP: 10 minutes
- TOTAL TIME: 35 minutes (plus cooling)
You'll be anything but sour about this salad.
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
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The second Cravings book, Cravings: Hungry for More, is a slightly lighter-and-brighter version of what was in the first cookbook. But there's still cheese. "I wanted to create food that wasn't just comforting, but that would bring actual joy to the dinner table," Chrissy says, "and these recipes really showcase the healing power of food.
