A humble recipe combining pickle brine and whole grain mustard brings to life these red potatoes in this most excellent potato salad. Ashley’s family has long prepared pounds of it for their family gatherings and one other first cooking memories is getting covered in it in her Mom’s kitchen. Watch the video here!
Serving Size: 6
3 lbs medium red potatoes
¾ cup chopped bread and butter pickles
½ cup Hellman’s mayo
¾ cup whole grain mustard
2 Tbsp. pickle brine
4 Tsbp. plus 2 tsp. kosher salt
½ tsp. black pepper
Wash the potatoes and cut into ½ inch pieces leaving the skin on.
Add potatoes to a medium size pot, cover with cold water, and add 4 tbsp. salt.
Bring potatoes to a boil, simmer until tender, and drain in colander.
While potatoes are cooling slightly, whisk remaining ingredients in a bowl including remaining 2 tsp. salt.
While potatoes are still slightly warm, add dressing to potatoes folding gently to keep potatoes intact.
Refrigerate at least 1 hr for flavors to marry