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Potato salad on a white plate with a fork.

Potato Salad With Dill Pickle Juice

This amazing potato salad is the perfect side dish to a summer meal. Every potato salad has a special ingredient and this one is pickle juice.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 13 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 3 minutes
Servings: 16 servings
Calories: 328kcal
Author: Jen Cardenas

Ingredients

  • 5 lbs Eastern or gold potatoes
  • 2¼ cups mayo
  • ¼ cup pickle juice highly recommend Claussen brand
  • 1 tbsp + 1 tsp apple cider vinegar
  • 1 teaspoon salt plus more for the boiling water
  • 1 teaspoon pepper
  • 1 small onion, finely chopped
  • paprika for sprinkling on top

Instructions

  • Prepare potatoes by rinsing and cutting them into quarters.
  • Put the potatoes in a large pot and cover with water. Bring the water to a boil and add about 1 tablespoon of salt. Continue to boil for 13 minutes.
  • Meanwhile, make the dressing by whisking together the mayo, pickle juice, apple cider vinegar, salt and pepper. Set aside in the fridge.
  • Drain the potatoes in a colander and set aside to cool for about 30 minutes.
  • Remove the peel from the potatoes and chop into about 1" pieces. Add them to a large bowl.
  • Add the onions and the mayo dressing to the potatoes and use a wooden spoon to carefully stir until combined. Be careful not to break apart the potatoes. Keep in the large bowl or transfer to a casserole dish.
  • Sprinkle some paprika on top. Store in an airtight container in the refrigerator.
  • For best taste, prepare this potato salad the day before you are serving. This lasts about 5 days in the fridge.

Equipment

  • Large pot
  • Strainer
  • Large bowl

Notes

  • This recipe can be made vegan by simply using vegan mayo.
  • I can't recommend Claussen pickle juice enough. It is the perfect flavor for this potato salad.
  • Be very careful when boiling the potatoes to make sure they don't get mushy.
  • When stirring the ingredients together, be nice and gentle to ensure the potatoes don't break apart.
  • Don't skip cooling the potatoes. You don't want to burn your fingers or overheat the mayo mixture.

Nutrition

Calories: 328kcal | Carbohydrates: 26g | Protein: 3g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 410mg | Potassium: 615mg | Fiber: 3g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Let us know how it was!
https://theleafytable.com/potato-salad-with-dill-pickle-juice/