Dill Pickle Potato Salad • Apollo Career Center %
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Dill Pickle Potato Salad

3 lb. baby red potatoes (halved or quartered if large)

Kosher salt and freshly ground black pepper

3/4 c. chopped dill pickles, plus 5 tablespoons brine

2 tbsp. red wine vinegar

3 celery ribs, chopped

1/4 c. chopped fresh flat-leaf parsley

3/4 c. mayonnaise

Place potatoes in a saucepan; cover with cold salted water. Bring to a boil, reduce heat to low, and simmer until tender, 4 to 6 minutes. Drain.

Gently toss hot potatoes with pickle brine and vinegar in a bowl. Let cool 15 minutes, stirring occasionally.

Stir together celery, parsley, mayonnaise, and pickles in a separate bowl. Add potatoes and any remaining brine mixture and gently toss to combine. Season with salt and pepper. Serve immediately, or chill up to 2 days.