Tangy Potato Salad

Tangy Potato Salad

Pickles enhance the flavor of this classic picnic side dish. You'll wonder how you ever made potato salad without them!


  • 2 1/2 lb. new potatoes
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tbsp. Dijon mustard
  • 1/2 c. chopped half- sour pickles, plus 2 tablespoons pickle brine
  • 2 tsp. mustard seeds
  • 2 c. watercress
  • 1/4 c. chopped fresh chives
  • 1/3 c. chopped fresh flat-leaf parsley


  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. Meanwhile, whisk ┬ştogether oil, vinegar, Dijon, and pickle brine in a bowl. Season with salt and pepper. Add potatoes, pickles, and mustard seeds, and toss to coat. Fold in watercress, chives, and parsley.

Leave a comment

Comments will be approved before showing up.

News & Updates