Description
This tangy potato salad with pickles is an easy potato salad to make. But easy isn't the half of it. This herby potato salad is perfect with rich entrees and is the first to disappear at a potluck! If you love potato salad, don't miss this one!
Ingredients
3 pounds baby creamer potatoes (two 24-ounce bags), preferably in a mix of red, yellow and purple
1 tablespoon plus 1 teaspoon kosher salt
8 cups cold water
1 cup dill pickles plus 1/4 cup pickle brine
10 pepperoncini plus 2 tablespoons brine
2 tablespoons white-wine vinegar
1/2 teaspoon celery seeds
1 bunch chives
1 cup mayonnaise
2 tablespoons grainy or spicy brown mustard
1 teaspoon freshly ground black pepper
1/2 cup loosely packed fresh parsley leaves, plus more for garnish
1/2 cup loosely packed fresh dill fronds, plus more for garnish
Instructions
In a large Dutch oven, combine potatoes, 1 tablespoon salt and water. Bring to a boil over high heat. Once bubbles are starting to pop all over the surface, set a timer for 8 minutes. When the timer goes off, remove a couple potatoes; if a paring knife slides in and right back out with no effort, you’re good to go. If not, give them 2 more minutes before testing again.
Drain potatoes, but don’t rinse. Let them sit until you can comfortably cut them in half, about 5 minutes. Throw halved potatoes in a large bowl, and while they’re still warm, toss with pickle brine, the pepperoncini brine, vinegar, celery seeds and remaining salt. Let potatoes cool completely and absorb flavors, about 1 hour. Drain off any excess.
When potatoes are cool, finely chop pickles, pepperoncini and chives. Add to bowl of potatoes along with mayonnaise, mustard and black pepper, and fold everything together. Add parsley and dill, and lightly toss to mix.
Pile potato salad in a serving bowl. Garnish with more parsley and dill before serving.
Notes
Recipe can be halved.
