German Potato Salad: The One That Secretly Uses Pickle Juice

Made this last weekend on a whim, mostly ’cause I had some leftover new potatoes and a jar of pickles in the fridge. Turns out, the tangy brine is the secret weapon in this salad—not vinegar, not mustard, but that salty, sour punch that wakes up every bite. No one talks about that side of German potato salad, but it’s the kind of flavor that sneaks up on you, especially when the potatoes are still warm and soaking up every drop. It’s also kind of perfect right now, seasonally—summer’s heat meets that sharp bite of pickle. It’s weird how a handful of ingredients, tossed together quick, can feel like a small rebellion against the usual. I keep thinking about how this should totally be a thing at picnics or even just a quick lunch when you need to change up the usual potato salad routine—think I might just eat the whole bowl by myself.

German Potato Salad with Pickle Brine

This potato salad combines cooked new potatoes with a tangy dressing made from pickle brine, resulting in a dish with a glossy, slightly saucy appearance. The potatoes are quartered and warmed to absorb the salty, sour flavor, yielding a tender yet intact texture with a vibrant, pickled flavor profile.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: German

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 1 pound new potatoes preferably small and uniform in size
• 1/2 cup pickles yellow or dill pickles, chopped
• 2 tablespoons pickle brine from the jar of pickles
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• to taste salt & pepper

Equipment

• Medium pot
• Colander
• Mixing bowl
• Stirring spoon
• Serving bowl

Method

 

1. Place the new potatoes in a medium pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender when pierced with a fork, about 10-12 minutes. Drain the potatoes in a colander and set aside to cool slightly.
2. While the potatoes are still warm, quarter them into halves or halves plus eighths depending on size, and transfer to a mixing bowl.
3. In a small bowl, whisk together the pickle brine, olive oil, and Dijon mustard until well combined. Taste and season with salt and pepper as needed.
   1 pound new potatoes
4. Pour the dressing mixture over the warm potatoes and gently toss with a spoon to coat evenly. Add chopped pickles and fold into the salad.
   1 pound new potatoes
5. Serve the potato salad warm or at room temperature, with additional seasoning if desired. The potatoes will have absorbed the tangy brine, giving the dish a glossy appearance with a slightly saucy texture.

The kind of dish you don’t see coming. And honestly, I don’t think it gets enough credit. Something about it feels like discovering an old family secret in the fridge—simple, unexpected, a little rebellious.