Potato Salad With Pickles
Updated Aug. 4, 2025
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt and pepper
- 2pounds small potatoes, such as fingerling, new or baby red, washed and cut into 1-inch chunks
- 4 to 6large eggs
- Ice, as needed
- 3 to 4tablespoons pickle brine (or to your taste)
- 3tablespoons extra-virgin olive oil, plus more for drizzling
- 2tablespoons whole-grain mustard
- 1garlic clove, grated
- ½teaspoon sugar
- ½cup chopped tender herbs, such as dill, chives or parsley, plus more for topping
- 6 to 7ounces dill pickles, drained and sliced
Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the potatoes and cook until just tender, 15 to 17 minutes (depending upon their size). Drain and let cool while you prepare the remaining ingredients.
- Step 2
While the potatoes cook, bring a medium pot of water to a boil over high. Add the eggs, set a timer and cook over medium-high for 7 minutes for jammy eggs or 9 minutes for firmer yolks. Set up an ice bath. Using a slotted spoon, remove the eggs from the water and add them to the ice bath. Cool for 3 to 4 minutes, then peel and set aside.
- Step 3
Make the dressing: Place the pickle brine, olive oil, mustard, garlic and sugar in a large bowl. Whisk to combine, then season well with salt and pepper. Taste and add more pickle brine, if you like. (The dressing can be made 2 days ahead, refrigerated in an airtight jar.)
- Step 4
While the potatoes are still warm, add them to the vinaigrette and gently toss to coat. Add the herbs and pickles and toss to combine. Taste and season with salt and pepper.
- Step 5
Halve or quarter the eggs. To serve, place the eggs on top of the potato salad, season the eggs with salt and pepper, and finish with a drizzle of olive oil. (This potato salad can be stored in the refrigerator for up to 3 days.)
Private Notes
Comments
I substituted yak testicles and found the salad a bit chewy. Going back to potatoes next time.
Not affiliated with the company! Grillo pickles are fantastic and I bet the brine would really work in this recipe.
Recently our son suggested adding pickle brine to our classic potato salad (always made with chopped dill pickles included) and it was a hit. Have been trying to mimic my mom’s epic old fashioned potato salad forever. Definitely getting closer. This recipe reminds me of hers.
Pleasant salad. I really liked the briny tang. Will add more pickle juice next time. Loved adding the jammy eggs. Ate as a complete and very filling meal.
Do you think bread and butter pickles would work with this recipe?
The egg, while nice, isn't necessary if making this as a side. Very good either way.