Pickle Potato Salad
This tasty twist on traditional potato salad is right on cue. All the usual players you know and love are here (baby potatoes, mayo, mustard) with an additional cast of savory and tangy characters, including: capers, shallots, garlic, Greek yogurt, lemon juice, a slew of fresh herbs and, yes, dill pickles — brine and all! We even sprinkle crushed L&B Kettle Chips over the whole thing. (Because why wouldn’t we?!)
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Pickle Potato Salad
Prep Time15 Minutes
Servings6
Cook Time20 Minutes
Ingredients
3 pounds baby potatoes
3 teaspoons kosher salt, divided
½ cup mayonnaise
¼ cup full-fat Greek yogurt
â…“ cup L&B Kosher Dill Pickle Sandwich Slices, small diced
2 tablespoons pickle brine
2 tablespoons freshly squeezed lemon juice, plus more to taste
2 tablespoons drained and minced capers
1 tablespoon whole grain mustard
1 medium shallot, minced
1 small garlic clove, grated
Freshly ground black pepper, to taste
¼ cup minced parsley
¼ cup minced chives, plus more for garnish
2 tablespoons minced dill, plus more for garnish
Extra virgin olive oil, for drizzling
L&B Kettle Chips, crushed, for garnish
Lemon zest, for garnish
Directions
- In a large pot, combine the potatoes and 2 teaspoons of the salt. Cover with 2 inches of water and bring to a boil over medium-high heat. Cook until just tender when pierced with a fork, 10 to 15 minutes. Drain the potatoes and set aside until cool enough to handle, 10 minutes.
- Meanwhile, in a large bowl, combine the mayonnaise, yogurt, pickles, pickle brine, lemon juice, capers, mustard, shallot, garlic, remaining 1 teaspoon salt, and a few cracks of black pepper. Toss to combine and chill in the refrigerator while the potatoes cook.
- When the potatoes are cool enough to handle, lightly smash and tear them into bite-size pieces. Let cool to room temperature, 20 minutes.
- When ready to serve, add the parsley, chives, and dill to the dressing and stir until well combined. Add the potatoes and toss to coat. Season with salt and black pepper.
- To serve, garnish with chives and dill, drizzle with olive oil, lemon juice and sprinkle with the crushed chips and lemon zest.
15 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
The Little Potato Co. Little Mini Reds Fresh Potatoes, 16 Ounce
$4.99$0.31/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
Hellmann's Real Mayonnaise, 15 Ounce
$4.99$0.33/oz
Chobani Whole Milk Plain Greek Yogurt - Blended, 32 Ounce
$6.99$0.22/oz
L&B Kosher Dill Pickle Sandwich Slices, 24 Ounce
Deal
$4.99 was $5.99$0.21/oz
Not Available
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Reese Non Pareil Capers, 3 Ounce
$4.69$1.56/oz
L&B Whole Seed Stone Ground Mustard, 9.5 Ounce
Deal
$3.29 was $3.99$0.35/oz
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
L&B Fresh Chives, 0.75 Ounce
$3.49$4.65/oz
L&B Fresh Dill, 0.75 Ounce
$3.49$4.65/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
L&B Traditional Kettle Chips, 8 Ounce
$3.99$0.50/oz
Not Available
Directions
- In a large pot, combine the potatoes and 2 teaspoons of the salt. Cover with 2 inches of water and bring to a boil over medium-high heat. Cook until just tender when pierced with a fork, 10 to 15 minutes. Drain the potatoes and set aside until cool enough to handle, 10 minutes.
- Meanwhile, in a large bowl, combine the mayonnaise, yogurt, pickles, pickle brine, lemon juice, capers, mustard, shallot, garlic, remaining 1 teaspoon salt, and a few cracks of black pepper. Toss to combine and chill in the refrigerator while the potatoes cook.
- When the potatoes are cool enough to handle, lightly smash and tear them into bite-size pieces. Let cool to room temperature, 20 minutes.
- When ready to serve, add the parsley, chives, and dill to the dressing and stir until well combined. Add the potatoes and toss to coat. Season with salt and black pepper.
- To serve, garnish with chives and dill, drizzle with olive oil, lemon juice and sprinkle with the crushed chips and lemon zest.