Potato salad is a classic summer side dish, but it can sometimes fall flat. Home cook Glenda Embree, from the recipe blog Making Homemade Easy, has shared a simple secret ingredient that can transform your potato salad: pickle juice.
A Tangy Twist
Embree says, "I have a secret ingredient in potato salad. Pickle juice. I know. It sounds weird, but trust me. It's the bomb in the bomb-diggety for this delicious potato salad." She suggests drizzling the pickle juice over the salad before gently folding in the dressing.
The acidity from the pickle juice enhances the flavors of the creamy dish. Embree explains, "Acid can come from things like citrus juice and zest or vinegar. In the case of this recipe, the vinegar in the pickle juice is what gives it that special flavour amp."
How to Make the Perfect Potato Salad
For those looking to try this tip, Embree's recipe includes 680g of potatoes, one red onion, 50g of thinly sliced celery, 112g of minced pickles, 267g of mayonnaise, one tablespoon of mustard, and 45ml of pickle juice (or to taste).
Start by washing and peeling the potatoes, then chop them into even, bite-sized chunks. Boil them in salted water for about 15 minutes until tender. Drain and cool them quickly by running cold water over them, then spread them on a baking tray and place in the freezer or fridge to cool completely.
Once the potatoes are cool, combine them with the prepared vegetables in a large bowl. Add the mayonnaise and mustard, gently swirling them together. Drizzle the pickle juice over everything and fold until well coated. Refrigerate until ready to serve.
If you want more zing, Embree advises adding more pickle juice a tablespoon at a time until you're satisfied with the flavor.
