Pickle Potato Salad
Andrew NapierPotatoes and pickles belong together. In a salad. Obviously. Just add a little fresh dill and some jammy boiled eggs.
Ingredients
- 2 lbs small potatoes, rinsed of any dirt and cut into 1-inch chunks
- 4-6 large eggs
- Ice, as needed
- 3 tbsp pickle brine
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 tbsp whole-grain mustard
- 1 garlic clove, grated
- ½ tsp sugar
- ½ cup fresh dill, chopped
- 2 tbsp fresh mint, finely chopped
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 cup dill pickles, drained and cut into ½-inch pieces
- Salt and pepper, as needed
Preparation
- Bring a large pot of salted water to a boil. Add the potatoes and cook until just tender, about 15 minutes.
- While the potatoes cook, bring a medium pot of water to a boil over high heat. Add the eggs and cook over medium-high for 7 minutes for jammy eggs. Make an ice bath. Using a slotted spoon, remove the eggs from the water and add them to the ice bath. Cool for about 5 minutes, then peel and set aside.
- Make the dressing: Place the pickle brine, olive oil, mustard, garlic, and sugar in a large bowl. Whisk to combine, then season well with salt and pepper. Adjust to taste.
- While the potatoes are still warm, add them to the vinaigrette. Gently toss to coat. Add the herbs and pickles. Toss to combine. Taste and season with salt and pepper.
- Halve or quarter the eggs. To serve, place the eggs on top of the potato salad, season the eggs with salt and pepper, and finish with a drizzle of olive oil.