Potato salad is so much tastier if you add 'magic' ingredient to the mix
It's a summer BBQ staple so if you want to level up your potato salad there's one simple addition you need to be making.
The weather is finally getting hotter here in the UK, and it'll be barbeque season before we know it. You truly can't beat getting together with friends and family and enjoying some delicious food, and it's even better if everyone chips in and brings something delicious.
Potato salad is a warm weather staple, pairing perfectly with juicy grilled meat and ice-cold drinks. It's also very simple to make, and only requires a few ingredients. However, you can take yours to the next level by adding a simple ingredient that you've probably already got at home.
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According to the foodie experts at Southern Living, one 'magic' ingredient makes all the difference when it comes to potato salad. Food writer Kaitlyn Yarbourgh learned it from her grandmother, whose potato salad recipe had been a family favourite for decades.
That ingredient is pickle juice. She said: "There’s a tang to her potato salad that everyone can’t get enough of, and until recently, I thought it was just attributed to old-school yellow mustard. I was wrong.
"The briny bite of pickles lends the perfect amount of acidity and saltiness to the dish, and the soft potatoes just soak up all of the goodness, which also answered my question on why it always tastes even better the next day."
It combines perfectly with the creaminess of the mayo and adds an extra kick of flavour that's hard to beat. So if you want to practise before barbeque season, here's a potato salad recipe using pickle juice that you need to try.
Potato salad
Ingredients
- Four large eggs
- 1.3kg yellow potatoes, peeled
- Half cup dill pickle juice, divided
- 1/4 teaspoon salt
- One up finely grated Parmesan cheese
- Half cup mayonnaise
- Half cup sour cream
- Tablespoon Dijon mustard
- Six slices bacon
- 1/3 cup finely sliced chives
- 1/4 cup chopped dill pickles
- Two stalks celery, chopped
- 1/3 cup crispy fried onions
Method
Place eggs into a small pot and cover with water. Bring to a boil over high heat, then remove from the heat and cover with a lid. Let sit for 10 minutes, then drain and place into an ice bath to cool completely. Peel and cut into quarters.
Meanwhile, cut the potatoes into small chunks. Add them to a large pot of cold water, season with salt, and add 1/4 cup pickle juice. Bring to a boil over a high heat, reduce the heat, and simmer for 10-15 minutes until potatoes are tender. Then, drain and set aside.
To make the dressing, mix the parmesan, mayonnaise, sour cream, mustard, and remaining 1/4 cup dill pickle brine together in a bowl. Pour the dressing over the hot potatoes and stir to coat. Taste and season with salt then leave to cool.
Place bacon into a large pan and fry over medium heat for around seven minutes. Remove to a chopping board and cut into bite-sized pieces.
To the cooled potatoes, add the boiled eggs, celery, chopped dill pickle, most of the bacon and most of the chives. Mix together to combine.
When you're ready to serve, transfer the potato salad to a serving dish and garnish with remaining chives and bacon, as well as the crispy fried onions.
