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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
Cook Time 15 minutes
Total Time 25 minutes
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.