Tangy Potato Salad

Name: Tangy Potato Salad
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 2 1/2 lb. new potatoes; Kosher salt and freshly ground black pepper; 1/4 c. olive oil; 2 tbsp. red wine vinegar; 1 tbsp. Dijon mustard; 1/2 c. chopped half- sour pickles, plus 2 tablespoons pickle brine; 2 tsp. mustard seeds; 2 c. watercress; 1/4 c. chopped fresh chives; 1/3 c. chopped fresh flat-leaf parsley

By Kate Merker, Beth LiptonPublished: Mar 2, 2018

1 Rating

Jump to recipe

Brian Woodcock

Yields:

8 serving(s)

Total Time:

30 mins

Spoiler alert: Pickle lovers will flip for this tangy side dish.

Advertisement - Continue Reading Below

Ingredients

2 1/2 lb. new potatoes
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1/2 cup chopped half- sour pickles, plus 2 tablespoons pickle brine
2 tsp. mustard seeds
2 cups watercress
1/4 cup chopped fresh chives
1/3 cup chopped fresh flat-leaf parsley

Directions

1. Step 1Place potatoes in a large pot; cover with cold salted water. Cover and bring to a boil, reduce heat to low, and simmer until tender, 15 to 18 minutes. Cut into halves or quarters, if large.
2. Step 2Meanwhile, whisk together oil, vinegar, Dijon, and pickle brine in a bowl. Season with salt and pepper. Add potatoes, pickles, and mustard seeds, and toss to coat. Fold in watercress, chives, and parsley.

Advertisement - Continue Reading Below