Pool Party Potato Salad
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
2 lbs small red, russet or Yukon Gold potatoes
1/4 cup pickle juice
3/4 cup mayonnaise
1 tbsp Dijon mustard (just a touch)
1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
2 stalks celery, finely diced
2 green onions, finely sliced (just the green part. For Garnish)
Salt and black pepper to taste
Directions
- Cook the Potatoes:
• Scrub the potatoes clean and cut them into bite-sized, uniform pieces.
• Place the potatoes in a large pot and cover them with cold water. Add a large pinch of salt.
• Bring to a boil over medium-high heat, then reduce the heat to a gentle simmer.
• Cook the potatoes until they are just tender when pierced with a fork, about 10-12 minutes. Be careful not to overcook them; they should hold their shape. - Season with Pickle Juice:
• Drain the potatoes well and immediately drizzle them with pickle juice while they are still hot. Toss gently to coat.
• Let the potatoes sit and absorb the pickle juice and cool completely. - Prepare the Dressing:
• In a small bowl, combine the mayonnaise, Dijon mustard, salt, pepper, and dill. Mix until well blended. - Assemble the Salad:
• Once the potatoes have cooled, transfer them to a large mixing or serving bowl.
• Add the finely diced celery and sliced green onions to the potatoes.
Pour the dressing over the potato mixture and gently toss to combine, ensuring all the potatoes are evenly coated.
Season with more salt and black pepper to taste. Adjust seasoning as necessary. - Chill and Serve: Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve cold, and garnish with additional dill or green onion if desired.
