I recently had some spicy bread & butter pickles that were OUT OF THIS WORLD. When all of the pickles were gone, I strugged with throwing the jar away. I actually left it in my refrigerator for a few days so I could think of a game plan. As I was unloading my latest CSA produce box, I realized I had a ton of little red potatoes and a non-creamy potato salad using that delicious sweet and hot pickle juice would be amazing. The end result was so delicious that I’ll NEVER throw out my pickle juice again!
You Will Need:
- About 2 cups of pickle juice (Hot & Sweet juice from Bread and Butter pickles is amazing)
- 8 medium red potatoes
- 1 cup diced celery
- 1/2 cup diced red onion
- (optional) – 1 cup diced snap peas
- 1-1/2 tablespoons olive oil
- salt to taste
How to Prepare:
Wash and cut red potatoes up into bite sized pieces. Boil until potatoes are fork soft, yet still firm. Drain and put potatoes into a heat-safe bowl. Pour pickle juice over the potatoes and let them soak in the juice for at LEAST an hour. The longer they soak, the better!
Chill potatoes and add in diced celery, onion, snap peas, oil and mix well. Season with salt as needed.
Serve chilled or slightly close to room temperature. This is a tasty side dish to bring to a picnic!
