Making pickles at home is quick and easy, requiring only minutes to prepare. Simply slice cucumbers and soak them in a mustard-vinegar brine. These pickles are perfect when mixed with boiled potatoes and fresh dill, creating a refreshing potato salad that pairs well with grilled meats. While red potatoes add a nice visual contrast, Yukon Golds are also suitable. Avoid small peewee potatoes that lack flavor and absorbency, opting instead for medium-sized potatoes for the best results in this summer salad.
Buckle up, we're making pickles ourselves. This process doesn't have to take days. In fact, you only need a matter of minutes to yield the crunchiest, freshest, tangiest pickles in all the land.
Just thinly slice cucumbers, then quickly soak them in a mustard-vinegar brine. That's it. Toss these with boiled potatoes and lots of dill-and you have the potato salad of the summer.
Red potatoes are cute and contrast well against the cukes, but yellow ones like Yukon Golds work just fine if that's what you have.
Whatever you do, avoid using teeny-weeny peewee potatoes for this salad. They have too much skin compared to creamy insides and don't sufficiently take in the dressing well.
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