A bag of potatoes can be a challenge to use up before they sprout, especially when summer heat makes mashed potatoes unappealing. Instead, perfect your potato salad—a barbecue and picnic staple that can easily turn bland.
The Secret to Flavorful Potato Salad
Many recipes use Greek yogurt for creaminess or swap mayonnaise for olive oil. Adding mustard or capers can help, but there's another ingredient that transforms the dish: pickle juice.
Writing for Southern Living, Kaitlyn Yarborough shared her granny's secret: pickle juice. She explains that the "tang" everyone loves is not mustard but the brine from pickles.
How to Use Pickle Juice
Dill pickles add crunch, but a splash of pickle juice lends acidity and saltiness. Use about five tablespoons instead of vinegar, doubling for larger batches. Add chopped pickles, celery, shallots, spring onions, or pancetta as desired.
Storing Potatoes
Use waxy varieties like Yukon Gold or new potatoes. Store in a paper bag or basket in a cool, dark place, away from onions and apples to prevent spoiling.
