Pickle potato salad
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Pickle potato salad
Don’t waste your pickle brine! Put it to good use in this tangy potato salad – it makes a great barbecue side
Serves: 4
Prep time: 15 minsTotal time: 
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Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 750g Jersey Royal new potatoes (or other new potatoes)
- 60g mayonnaise
- 3 pickled gherkins, thinly sliced, plus 2 tsp of brine
- 1/2 tsp fine salt
- 50g Inspired to Cook pink pickled onions (drained weight)
- 2 tbsp of chopped fresh dill, plus extra to garnish
Step by step
- Halve the Jersey Royal new potatoes (or other new potatoes), then cook in salted boiling water for 15-20 minutes, or until tender. Drain well and set aside to cool completely.
- In a large bowl, mix the mayonnaise, pickle brine, salt and plenty of black pepper to make a dressing.
- Toss the cold potatoes through the dressing with the pink pickled onions, chopped fresh dill and most of the sliced gherkins, then transfer to a serving bowl. Scatter with the remaining sliced gherkins, extra dill and some more black pepper to serve.
