Hey! :) I hope that you’re having a good summer so far.
Keeping it simple and tasty this week. I love pickles. I love vinaigrette-dressed potato salads. I looove excessive amounts of dill. Why not combine all of those loves into one perfect dill pickle potato salad? I’ve been making a version of this for a while! I have a mental block around potato salads that don’t include pickles now. I even have a caramelized onion potato salad in my cookbook that features, you guessed it, pickles! I know what I like and I’m sticking to it, haha.
This version has some chopped fennel and celery for crunch, lots of chopped pickles, red onion, heavy hands of dill and parsley, and a good amount of pickle brine IN the dressing!
I love having a container of this dill pickle potato salad on hand as a base for our work-from-home lunches. I grab a big spoonful and add a handful of greens, a drizzle of olive oil and some lemon (or perhaps some sort of dressing that you may already have on hand), maybe a scoop of chickpeas or lentils and some quickly sautéed vegetables. Super easy and satisfying midday meal. I usually just blend up a smoothie for lunch, but if I have a salad like this on hand, I’ll be a bit more creative and throw something together. I’m thinking I should actually make salads like this more often because I just can’t seem to pause and actually make a lunch most days. I like to keep going! Also, the fact that the days and time as a general concept just seems to blend together… well, it feels like an all day snack fest.
Wishing you well from our corner of the world. Sending you a smile and a hug to keep going.
DILL PICKLE POTATO SALAD
- 2 lbs mini potatoes
- 2 tablespoons dill pickle brine
- 1 tablespoon white wine vinegar
- 1 tablespoon grainy mustard
- 1 clove garlic, finely minced
- 5 tablespoons extra virgin olive oil
- sea salt and ground black pepper, to taste
- ½ small red onion, thinly sliced
- 1 small fennel bulb, thinly sliced
- 1 stick celery, thinly sliced
- ½ cup chopped dill pickles
- ¼ cup fresh dill, chopped
- ¼ cup flat leaf parsley, chopped
- Place the potatoes in a medium saucepan and cover them with cold water. Cover and place the saucepan on the stove over medium-high heat and bring to a boil. Once boiling, remove the lid and lower the heat to a simmer. Cook until potatoes are just-tender, about 12-14 minutes. Drain the potatoes and allow them to cool just slightly.
- While the potatoes are cooking, make the dressing. In a sealable jar, combine the pickle brine, white wine vinegar, mustard, garlic, olive oil, salt, and pepper. Close the lid on top and shake vigorously. Check the dressing for seasoning and adjust if necessary. Set aside.
- Once the potatoes are cool enough to handle (but ideally still warm), cut them into quarters and transfer to a large bowl. Pour half of the dressing over the warm, cut potatoes, season them liberally with salt and pepper, and toss to combine. Let the lightly dressed potatoes sit until they are completely cool.
- Once the lightly dressed potatoes are cool, add the red onion, fennel, celery, chopped dill pickles, fresh dill, parsley, the remaining dressing, and more salt and pepper. Toss to combine. Taste some of the salad to check for seasoning and adjust to your preference (more pickle brine, salt, pepper, dill etc).
- This potato salad needs to sit for at least an hour to develop flavour. Cover the dill pickle potato salad and let it sit in the refrigerator for at least an hour before serving, and up to 5 days total.
- I used super crisp deli-style pickles that only contain a little bit of vinegar in the brine (I think they’re partially lactofermented? Where are my fermentation wizards?). I’ve made this with traditional dill pickles that are sold at room temperature too. All are good!
- If you don’t like fennel, simply omit it. You could add an extra chopped stick of celery or more chopped pickles if you like. Potato salad is pretty flexible :)
- Any time I’m adding raw garlic to a non-blended dressing, I finely grate it with my Microplane grater.