Dill Pickle Potato Salad

Dill Pickle Potato Salad

A classic potato salad recipe that's never too mayo-heavy.


  • 3 lb. baby red potatoes (halved or quartered if large)
  • Kosher salt and freshly ground black pepper
  • 3/4 c. chopped dill pickles, plus 5 tablespoons brine
  • 2 tbsp. red wine vinegar
  • 3 celery ribs, chopped
  • 1/4 c. chopped fresh flat-leaf parsley
  • 3/4 c. mayonnaise


  1. Place potatoes in Vitaclay pot; cover with cold salted water. Set on "Stew" or fast" to cook for 30 minutes or until tender, and drain.
  2. Gently toss hot potatoes with pickle brine and vinegar in a bowl. Let cool 15 minutes, stirring occasionally.
  3. Stir together celery, parsley, mayonnaise, and pickles in a separate bowl. Add potatoes and any remaining brine mixture and gently toss to combine. Season with salt and pepper. Serve immediately, or chill up to 2 days.

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