Pickled Potato Salad

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One of the best ways to add an extra layer of flavor to potatoes, as many a Southerner will tell you, is to cook them in chicken or vegetable stock instead of just plain water. So, with that in mind, why not pickle brine? For this recipe, I decided to add some of the brine from a jar of pickles (I like to use spicy Dilly Hot pickles, but plain dill pickles will also work) to the water with the potatoes, giving them a lightly briny flavor. Don’t throw out that pickle juice — cook with it!

Serves 4-6

2 pounds Russet potatoes, peeled and cut into 1-inch chunks

1 large whole dill pickle (preferably a Dilly Hot!), quartered and cut into 1/2-inch pieces

1 medium red bell pepper, diced

3/4 cup pickle brine (reserve 1/4 cup for dressing)

1/3 cup olive oil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried red pepper flakes (optional)

Salt and pepper to taste

Put the potato chunks in a medium saucepan with a 1/2 cup of the pickle brine, then cover with water and bring to a boil. Reduce heat to medium and allow to simmer for several minutes until the potatoes are fork-tender, then remove from heat and rinse well under cold water.

Whisk 1/4 cup pickle brine, olive oil, oregano, thyme, and the red pepper flakes together in a large bowl and season to taste with salt and pepper. Add the potatoes, pickles, and red pepper and toss together with the dressing until coated. Serve immediately.

Looking for more potato salad recipes? Check out my Potato Fiesta!