Pickle-lovers potato salad! The name says it all. Well, almost it all. Sure, it’s full of pickles and fresh dill too, but we’re also amping up the texture by boiling, and then frying our potatoes. Check out those nice brown bits!
This potato salad would make a perfect side for your next picnic or barbecue, or just for a casual dinner. If you’re in a hurry, you can skip the frying step to save some time, but give it a try one day! Although the potatoes don’t stay crispy once you get the dressing on, it does reduce that mushy mouthfeel that some potato salads can have.
Eating Together Made Easy
The dressing for this potato salad starts out with my simple vegan mayo recipe. This is a recipe that uses aquafaba as an egg replacement. See Aquafaba: An Easy Vegan Egg Replacer. The mayo recipe is a super simple recipe that you can make in about 3 minutes in a blender.
Obviously, vegans or non-vegans alike can enjoy this mayo and therefore the dressing that it’s made from. Anyone who tries the mayo on its own, says, “it tastes just like mayo!” Truth be told, sometimes this is said without the exclamation mark, but either way, I think that’s a good thing.
Depending on your crew though, you can certainly make two versions, one with regular mayo and one with vegan mayo. Common ground here is of course the potatoes and pickles and the remainder of the dressing ingredients. So, you can get those all ready and then use whatever kind of mayo works for you
Looking for More Salads?
- Tomato and Bread Salad
- Bibb Lettuce Salad
- Roasted Beet Salad
- Thai Apple Salad
- Blood Orange Breakfast Salad
Printable Recipe Card
Potato Salad for Pickle-Lovers
Ingredients
- 4 1/2 cups potatoes, cut in about 1 1/2 inch cubes
- 2 tablespoons olive oil
- 1 cup
simple vegan mayo with aquafaba {See Recipe Notes for link to recipe. Sub with regular mayo if not vegan} - 2/3 cup pickles, minced
- 1 tablespoon pickle juice
- 3 tablespooons fresh dill
- 1 tablespoon Dijon mustard
- 1 tablespoon red onion, minced
- 1 teaspoon garlic powder
- salt, to taste
- pepper, to taste
- extra pickles, for garnish
- extra dill, for garnish
Instructions
Potatoes
- Cook the potatoes: Add potatoes to a large pot with enough water to cover. Bring to a boil and then reduce to simmer and cook until you can pierce them with a fork. Drain and pat off excess water with a clean towel.
- Fry the potatoes: Heat a heavy frying pan with enough olive oil to lightly coat the surface. Add about half the potatoes and fry over medium high heat until one side is getting crispy and brown, about 8 minutes. Turn over to crisp other side. Repeat with other half of potatoes, or you can do them at the same time in 2 different pans. You don’t want to crowd them all in one pan or they won’t get crispy.
Pickle-Lovers Potato Salad Dressing
- Make Simple Vegan Mayo, doubling the recipe and replacing the apple cider vinegar with pickle juice.
- Stir in the minced pickles, pickle juice, fresh dill, mustard, red onion, and garlic. Add salt and pepper to taste.
- Combine the fried potatoes with the dressing. Optionally, garnish with additional pickles and dill.
Notes
Cooking the Potatoes
- If you are in a hurry, you can just boil the potatoes until completely done, and skip the frying step. The frying adds another textural dimension but the potato salad will still be good without that step.
About Making Simple Vegan Mayonnaise with Aquafaba
- The recipe is really quite simple and the instructions include a video of the process. Make sure to double the recipe, and you can replace the vinegar/lemon juice with pickle juice if you want.
- Obviously, if you have a store-brand vegan mayo that you like you can use that, too. Or if you aren’t vegan, you can use your regular mayo.
Nutrition
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