Pickle potato salad
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Pickle potato salad
Don’t waste your pickle brine! Put it to good use in this tangy potato salad – it makes a great barbecue side
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
0Kcal
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 750g Jersey Royal new potatoes (or other new potatoes)
- 60g mayonnaise
- 3 pickled gherkins, thinly sliced, plus 2 tsp of brine
- 1/2 tsp fine salt
- 50g Inspired to Cook pink pickled onions (drained weight)
- 2 tbsp of chopped fresh dill, plus extra to garnish
Step by step
- Halve the Jersey Royal new potatoes (or other new potatoes), then cook in salted boiling water for 15-20 minutes, or until tender. Drain well and set aside to cool completely.
- In a large bowl, mix the mayonnaise, pickle brine, salt and plenty of black pepper to make a dressing.
- Toss the cold potatoes through the dressing with the pink pickled onions, chopped fresh dill and most of the sliced gherkins, then transfer to a serving bowl. Scatter with the remaining sliced gherkins, extra dill and some more black pepper to serve.
