Stovetop Creamy Potato Salad with Pickle Essence

Ingredients

- 4 large potatoes, peeled and diced
- 1 cup mayonnaise
- 1/4 cup pickle brine
- 1/2 cup diced pickles
- 1 teaspoon salt

Instructions

1. Prepare the Potatoes:
Begin by peeling and dicing the potatoes into uniform 1-inch cubes. This ensures even cooking.

2. Boil the Potatoes:
Place the diced potatoes in a large pot and cover them with water. Add a pinch of salt.
Set the stove to high heat and bring the water to a boil. Once boiling, reduce the heat to medium and simmer for approximately 10-12 minutes, or until the potatoes are fork-tender.
PT12M
12 minutes

3. Drain and Cool:
Drain the potatoes using a colander and rinse them under cold water to halt the cooking process. Allow them to cool completely.

4. Prepare the Dressing:
In a large mixing bowl, combine the mayonnaise and pickle brine. Whisk together until smooth and emulsified.

5. Combine Ingredients:
Add the cooled potatoes to the bowl with the dressing. Gently fold the potatoes into the dressing until evenly coated.

6. Add Pickles and Season:
Gently stir in the diced pickles to incorporate. Adjust the seasoning by adding the remaining salt, or to taste.

7. Chill Before Serving:
Cover the potato salad with plastic wrap and place it in the refrigerator for at least 30 minutes to allow the flavors to meld.
PT30M
30 minutes

8. Serve:
Transfer the salad to a serving dish. Serve chilled as part of a satisfying lunch.

Preparation & Cooking Times

- Preparation time: PT15M
15 minutes
- Cooking time: PT12M
12 minutes
- Chilling time: PT30M
30 minutes

Total Time

- PT57M
57 minutes

Type of Dish

- Lunch

Keywords

- Potato salad
- Creamy potato salad
- Pickle potato salad
- Stovetop recipes
- Lunch recipes
- Easy side dish
- Summer salads
- Classic potato salad
- Potatoes
- Picnic recipes

Recipe Yield

- Feeds 4 adults

Calories

- 1450 calories

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