Dill Pickle Brine Potato Salad

March 31, 2021

"I like this best with small, waxier potatoes, but if you want to go wild, you could try a mix of potato varieties — even sweet ones.”


Place the potatoes in a large pot and cover with salted water to a depth of 1 inch. Bring to a boil. The potatoes are ready when a knife slides in easily, but the very center should still feel just a touch firm. This could take between 8 and 15 minutes depending on the size of the potatoes. If your potatoes vary in size or type, fish the individual pieces out of the water to let cool as soon as they’re ready.

Drain the potatoes and transfer them to a medium-size bowl. Add the scallions, then immediately drizzle the pickle brine over them. Let the potatoes cool slightly. As they cool, toss them in the bowl a couple times to help distribute the pickle brine and encourage it to soak in.

Place the mayonnaise, mustard, horseradish and dill in a small bowl along with a healthy pinch of salt and a few grinds of black pepper. Whisk to combine. Once the potatoes have cooled, drizzle them with the dressing, toss to coat, and adjust the seasonings to taste. Serve immediately or place the potato salad in the refrigerator overnight, covered, to let the flavors meld even more. Will keep for 3 to 5 days in the refrigerator.

Excerpted from Cooking With Scraps by Lindsay-Jean Hard (Workman Publishing). Copyright © 2018. Photographs by Penny De Los Santos.


Serves 6 to 8

3 pounds baby potatoes, any large ones halved

1/3 cup chopped scallions

1/4 cup dill pickle brine

1/4 cup mayonnaise

1 tablespoon whole-grain mustard

2 teaspoons prepared horseradish

2 tablespoons chopped fresh dill

Fine-grain sea salt

Freshly ground black pepper