Tuesday, July 17, 2018

Don't Throw Out the Pickle Juice!

There is a first time for everything, for me, it is using pickle juice.  I know that it is a regular thing for many cooks to use pickle juice in their potato salad.  Until recently, I had always made my own oil and vinegar mixture for marinating the potatoes and seemed to be stuck in my ways.  That is why when I was presented with this recipe, I just had to "follow directions".  Just what has cooks singing pickle juice praises was something I wanted to know.

I tossed my fresh cooked potatoes with the pickle juice, just as directed.  What I learned is that pickle juice offers up a smooth tangy flavor with just a hint of sweet.  This was a flavor that makes potato salad dance!  It was delicious....


All-American Potato Salad
adapted from The Complete Cook's Country TV Show Cookbook

Yield: 8-10 servings

3 large eggs
2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
3 Tbsp dill pickle juice, plus 1/4 to 1/3 cup chopped dill pickles
1 Tbsp yellow mustard
1/4 tsp fresh ground pepper
1/2 tsp celery seed
1/2 cup mayonnaise
1/4 cup sour cream
1/2 small red onion, chopped fine
2 celery ribs, chopped fine
1 Tablespoon chopped parsley, for garnish
1/4 tsp paprika, for garnish

Bring the eggs, 1 1/2 teaspoons salt and one quart of water to a boil in a saucepan.  When it reaches a boil, remove the pan from the heat, cover and let stand for 10 minutes.  Transfer the eggs to a bowl of ice water and let cool for about five minutes, then peel and coarsely chop the eggs.  Set aside.

Place potatoes in a large pot.  Add enough cold water to cover them by an inch.  Bring to a boil over high heat.  Add one teaspoon salt, reduce heat to medium-low.  Allow the potatoes to simmer until they are tender, 10-15 minutes.  Drain and spread the potatoes on a rimmed baking sheet.

Mix two Tablespoons pickle juice and mustard together in a small bowl,drizzle the mixture over the hot potatoes and toss until coated evenly.  Refrigerate until cooled, about half an hour.

Mix the remaining Tablespoon of pickle juice, chopped pickles, 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in a large bowl.  Add the cooled potatoes and toss.  Cover and refrigerate until well chilled, about 30 minutes.  Just before serving fold in the chopped eggs.  Sprinkle the mixture with the paprika and the chopped parsley prior to serving.

PRINTABLE RECIPE


This met the taste test.  I will definitely make it again.  Will I give up the usual way that I marinate warm potatoes?  No.  I have just added another choice to the repertoire!

1 comment:

  1. Kathy, My wife never throws out the pickle juice. She makes a mean martini with it! Take Care, Big Daddy Dave

    ReplyDelete