Perfect Picnic Potato Salad! – aka Pickle Potato Salad!

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perfect picnic potato salad!

The season is upon us!! Picnics, grilling and summer parties! I have the perfect potato salad to add to your repertoire! This salad is an adaption from The Enchanted Broccoli Forest cookbook (one of my all time favorites and also my very first cookbook ever).

This salad is a fresh and new take on the same old same old potato salad. It is fresh and bright and lovely and without all the heavy dressings that usually get loaded on. With simply onion powder, pickle juice and paprika as a dressing you can’t get much easier. But yes, I will make it easier yet! You can use frozen veg!! But fresh potatoes.

Perfect Picnic Pickle Potato Salad!

2 lbs potatoes of choice cubed (I love baby reds or yukon gold in potato salad)

2 cups frozen peas

1 cup frozen corn

1 cup shelled edamame (optional)

6-10 baby pickles diced (use more if you like – you can’t do too many)

1 cup dill pickle juice from jar

1 tsp onion powder

1/2 tsp smoked paprika (optional but it is really good!)

salt and pepper to taste

cube about 2 pounds of potatoes and cook them until just tender – don’t let them get mushy!

cook your potatoes and frozen veg so that they are just cooked and still nice and brightly colored, we don’t want mushy veg! I happened to have some red pepper so I tossed it in – feel free to experiment.

here are the pickles and the pickle juice with the onion powder and paprika whisked in.

When the veg are cooked, quickly cool them off with cold water so that they stop cooking. Put them in a large serving dish and pour the dressing over top. You can eat this right away, but I like to let it sit for a couple of hours in the fridge stirring occasionally to get the pickle juice to soak into everything!! If you use a shallow spoon or a slotted spoon for serving, the juice will stay at the bottom of the bowl, that is just fine, you don’t want a big scoop of pickle juice on your plate.