With temperatures finally rising across the UK, barbecue season is fast approaching. There is nothing quite like gathering with friends and family to enjoy delicious food, and it is even more enjoyable when everyone contributes something tasty. Potato salad is a warm-weather essential, perfectly complementing juicy grilled meats and ice-cold drinks. It is also straightforward to prepare, requiring just a handful of ingredients.
Elevate Your Potato Salad with a Simple Ingredient
You can elevate your potato salad to new heights by adding one simple ingredient that you have most likely already got in your kitchen cupboards. According to culinary experts at Southern Living, one 'magic' ingredient makes all the difference when it comes to potato salad. Food writer Kaitlyn Yarbourgh discovered it from her grandmother, whose potato salad recipe had been a beloved family favourite for decades. That ingredient is pickle juice.
Yarbourgh said: "There's a tang to her potato salad that everyone can't get enough of, and until recently, I thought it was just attributed to old-school yellow mustard. I was wrong. The briny bite of pickles lends the perfect amount of acidity and saltiness to the dish, and the soft potatoes just soak up all of the goodness, which also answers the question of why it tastes even better the next day."
How Pickle Juice Enhances Flavour
The pickle juice blends perfectly with the creaminess of the mayonnaise, delivering an additional burst of flavour that is difficult to rival. If you fancy getting some practice in ahead of barbecue season, here is a potato salad recipe using pickle juice that is well worth a try.
Potato Salad Recipe with Pickle Juice
Ingredients
- Four large eggs
- 1.3 kg yellow potatoes, peeled
- Half cup dill pickle juice, divided
- 1/4 teaspoon salt
- One cup finely grated Parmesan cheese
- Half cup mayonnaise
- Half cup sour cream
- Tablespoon Dijon mustard
- Six slices bacon
- 1/3 cup finely sliced chives
- 1/4 cup chopped dill pickles
- Two stalks celery, chopped
- 1/3 cup crispy fried onions
Method
Place eggs into a small saucepan and cover with water. Bring to the boil over a high heat, then remove from the heat and cover with a lid. Leave to sit for 10 minutes, then drain and transfer into an ice bath to cool completely. Peel and cut into quarters.
Meanwhile, chop the potatoes into small chunks. Add them to a large pot of cold water, season with salt, and add 1/4 cup of pickle juice. Bring to the boil over a high heat, reduce the heat, and simmer for 10-15 minutes until the potatoes are tender. Drain and set aside.
To prepare the dressing, combine the Parmesan, mayonnaise, sour cream, mustard, and remaining 1/4 cup of dill pickle brine in a bowl. Pour the dressing over the hot potatoes and stir to coat. Taste and season with salt, then leave to cool.
Place the bacon into a large frying pan and cook over a medium heat for around seven minutes. Transfer to a chopping board and slice into bite-sized pieces.
Add the boiled eggs, celery, chopped dill pickle, most of the bacon, and most of the chives to the cooled potatoes. Stir together until well combined. When ready to serve, transfer the potato salad to a serving dish and top with the remaining chives and bacon, along with the crispy fried onions.
This tangy, creamy potato salad is the perfect addition to any summer picnic or barbecue. The pickle juice adds a unique depth of flavour that will have your guests asking for the recipe.
