Potato Salad with Dill and Crunchy Pickles
Potato Salad with Dill and Crunchy Pickles
Tender Yukon Gold potatoes, crisp celery, and dill pickles in a creamy mustard dressing. Makes eight side servings for a picnic or cookout.
Ingredients
Equipment
Method
- Put the potato pieces in a large pot and cover with cold water by an inch. Add the 2 teaspoons of cooking salt and bring to a boil.
- Lower the heat to a gentle simmer. Start testing after 10 minutes and allow about 10 to 15 minutes of simmering. A thin knife should slide through the middle while the piece holds its shape when lifted.
- Drain thoroughly and spread the potatoes on a rimmed tray. Sprinkle with the vinegar while warm and turn gently. Refrigerate the shallow tray until the pieces feel cool, about 30 minutes or longer if needed.
- Mix the mayonnaise, mustard, pickle brine, 1/4 teaspoon salt, and pepper until smooth. Stir in the celery, pickles, scallions, and all but the reserved teaspoon of dill.
- Put the cool potatoes in a large bowl, add the dressing, and fold with a flexible spatula. Cover and refrigerate for at least 1 hour. Taste a potato with some dressing, adjust the seasoning, and scatter the reserved dill over the bowl.
Sprinkle the vinegar over the warm, freshly drained potatoes, then cool them before folding in the mayonnaise dressing.
Notes
- Reserve 1 teaspoon of chopped dill for garnish.
- Thin skins may be left on or peeled before cooking.
- Cooling time depends on tray size and potato temperature. Allow longer if the pieces are still warm.