Pretty Potato Salad
Multi-colored mini potatoes make this potato salad look extra special. The lighter version of a full mayo dressing makes it a fresh addition to any BBQ.
Pin Recipe
Servings :6
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)
Notes
The pickle brine is what makes this salad special. It's something both my mom and grandmother add to their salad. I use my mom's homemade pickles and pickle brine if I have a jar open, if not any good dill pickle will work here.
We save the center of celery all the time. I like the leaves and those smaller fresh stalk pieces. A regular celery stalk works just as well here though if you don't have the heart.
You can add fresh herbs to brighten this up. My favorite is fresh dill, but fresh parsley is great here too! It adds some extra color and makes the salad feel very summery.
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