Chopped dill pickles offer little nuggets of crunch to potato salad, but don’t overlook the brine.
Its big, tangy flavor can be used insalad dressingsor as a drizzle for roasted or grilled veggies.
A little bit goes a long way with pickle brine.
Photo: Photographer: Rachel Marek, Food stylist: Annie Probst
Add potatoes, cover and cook for 5 minutes.
Evenly spread the potatoes and cauliflower on a large rimmed baking sheet and sprinkle with 1/4 teaspoon salt.
Let cool until warm but not hot, about 7 minutes.
Add the potatoes and eggs and gently mash everything together.
Stir in the cauliflower, celery, pickles and onion.
To make ahead
Refrigerate in an airtight container for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
