Good old, classic American potato salad doesn’t get the credit it deserves.
It’s gotten a bad rap for being bland, unexciting and outdated. But I think it belongs right at the top of the list with the other star members of the comfort food group.
With potatoes and mayonnaise acting as ingredients number one and two in this dish, potato salad lends itself to flavor-boosting ingredients.
I’ve seen variations like bacon-ranch potato salad, green goddess potato salad, cobb potato salad, and tons of other ingenious recipes on Pinterest. This gives me hope that potato salad has officially made a comeback and is here to stay.
This spicy and pickle-infested variation of potato salad checks two important boxes for me: spice and brine.
I always find ways to sneak pickled vegetables, capers, olives or cured salty fish into dishes that lack a “salt & vinegar” vibe. Does anyone else do this?
Quick-pickled red onion and habanero peppers, along with a hefty amount of spicy dill pickles, juice included, do a good job of cutting through gloopiness and high fat content of the mayonnaise dressing. I also used Peewee potatoes, which are ultra-velvety and the perfect size for biting into.
Once it’s all had a chance to meld together in the fridge, you can’t go wrong with the combination of the mayonnaise tang, zippy pickles with their garlicky juice, and a flaming hot pickled habanero bite. If these potatoes were potato chips, they would be McClure’s Pickles Spicy Pickle Kettle Potato Chips.
I didn’t go homestyle with this recipe, but it doesn’t mean I don’t have a place in my heart for the usual stuff. It’s instinctual food that serves a purpose. Like when you mechanically grab that pre-made container in the grocery store on your way to the cash register.
Sometimes, you just need the predictability that potato salad provides. 😊
I N G R E D I E N T S
- 2 lbs. Peewee potatoes, cut in half, or 2 lbs. Yukon Gold if you can’t find Peewee potatoes, cut in small cubes
- 6 spears McClure’s Spicy Pickles, small diced, plus 4 tablespoons juice
- 1 habanero, minced
- 1 / 4 red onion, small diced
- 1 cup white vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 / 2 cup mayonnaise
- 1 / 2 cup sour cream
- 4 tablespoons fresh dill, minced
- Pinch of salt
- Pinch of pepper
- Pinch of sugar
D I R E C T I O N S
- Heat the vinegar, 1 tablespoon salt and 1 tablespoon sugar in a small saucepan until the salt and sugar are dissolved. Pour into a bowl. Add the diced onion and minced habanero and let sit at room temperature for at least 30 minutes.
- Cut the Peewee potatoes in half. Bring a large pot to boil, adding a tablespoon of salt. Add the potatoes, and boil for 15 minutes or so, until the potatoes are fork-tender. Strain the potatoes and cover with a clean dish towel to steam while you prepare the rest of the ingredients.
- In a large bowl, add the mayonnaise, sour cream, 5 spears’ worth of diced pickles, pickle juice, 3 tablespoons dill, and pinches of salt, pepper and sugar. Add the potatoes and combine. Once 30 minutes have passed, add the pickled peppers, discarding the brining liquid.
- Once all the ingredients have been thoroughly combined, taste for seasonings, garnish with the fresh dill & pickles, and let sit in fridge for as long as possible so the sauce has a chance to seep into the potatoes.
- Serve chilled.