Today is Victoria Day in Canada and we’re heading into the US Memorial Day weekend. In the Midwest, that means it’s finally BBQ season! We’re starting the week off with a great BBQ side dish, Pretty Potato Salad. It is the multi-colored mini potatoes that make this salad look extra pretty!
Everyone seems to have a potato salad recipe they love. Some prefer a full mayo-based dressing, some a warm German style salad. I like some mayo in my potato salad but like the tang you get from the added apple cider vinegar and pickle brine that keeps the dressing from being too heavy.
It’s all about the pickle
My GG and Mom have always added pickles to their potato salad. They make homemade dill pickles and chop one or two up to add a little surprise bite. The dill pickle brine (or juice) adds some brightness to the salad and dressing. I’ve had to play around with it to get the ratio right though, as Mom and GG just pour it over the salad without measuring!
This base level recipe can easily have all kinds of things added to it. Fresh herbs, like parsley or dill, will brighten it up. Of course, there is always bacon, you can crumble it up and added it on the top, because who doesn’t love bacon!
I like the ratio of fatty mayo to acid in the dressing, but feel free to play with it a little. Taste it before you pour it over the potatoes to make sure there is a good balance and mouth feel. If I need a little more fat, I usually add a little more olive oil instead of more mayo, but do whatever works best for you!
Pretty Potato Salad
Ingredients
- 1.5 lbs Mini Multi-Colored Potatoes
- 2 Hard Boiled Eggs
- 1 Dill Pickle Chopped
- 1 Celery Stalk or celery heart with leaves, sliced
- ½ Small Shallot diced fine
Dressing
- 2 Tbsp Mayonnaise
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Dill Pickle Brine
- ½ Tbsp Olive Oil
- ½ Tbsp Dijon Mustard
- ½ tsp Celery Seed
- Salt & Pepper to taste
Instructions
- Make the dressing by whisking all ingredients together in a small bowl, let sit to come together while making the balance of the salad
- Cut mini multi-colored potatoes into bit size pieces and place in a pot with well salted water, turn on stove and bring water to a roiling boil
- Cook potatoes until still firm but easily pierced with a fork, depending on the size of the potatoes this should take 10-12 minutes
- Drain potatoes and set aside to cool
- Dice your shallot, pickle and slice the celery then chop up two hard boiled eggs
- Taste your dressing and adjust seasoning or vinegar as needed, dressing should be fairly loose
- In a large bowl combine all ingredient, including the dressing and gently mix to combine
- Place in the fridge for at least 1 hour prior to serving, serve cold (can be made the day before)
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