Dill Pickle Potato Salad

1. 1

   Set aside 1/2 cup of pickle brine. Strain the rest into a large pot, add enough water to boil your potatoes, and salt it well. Bring it to a boil, then add your potatoes. Cook for 12 to 15 minutes; your potatoes are ready when you can easily pierce them with a fork. Just be sure they don't turn to mush.

2. 2

   Strain your water and immediately toss your potatoes with 1/4 cup pickle brine and the shallot. Set aside to cool.

3. 3

   Mix your dressing: combine mayonnaise, 1/4 cup pickle brine, celery salt, dill, salt, and pepper. Taste; add more salt and pepper if necessary, and toss in some coriander if you'd like. Once your potatoes have cooled, toss to combine. You're welcome to serve immediately, but the flavor after a night in the fridge is exponentially better.

* Per serving · 4 servings · Values may vary.

No additional tips available.