While the potatoes cool, finely chop the other ingredients (including the sweet pickles) and make a simple dressing with mayonnaise, mustard and spices. Once the potatoes are cool, toss everything together and mix until thoroughly combined.
Once mixed, the potato salad can be served immediately, or it can be returned to the refrigerator for several hours. Like tuna salad, potato salad tastes best once the flavors have had a chance to hang out together in the fridge and marinate.
More Ways to Punch Up Potato Salad
Add a splash of pickle juice: Why stop at chopped pickles? Go ahead and add a few tablespoons of the pickle juice to your dressing. The brine helps the pickle flavor permeate the salad for maximum flavor.
Toss in green olives: If you prefer a potato salad with a salty bite, green olives are one of our favorite ingredients to add to just about any recipe (like this Italian potato salad).
Consider a bit of crunch: Some people don’t enjoy potato salad because they find the texture too mushy or gloopy. Counter this by adding crisp and crunchy ingredients to the mix for a burst of texture. Finely chopped celery, radish or green peas are just a few options to consider.
Spice it up: For extra heat, add a few tablespoons of fresh or pickled chopped jalapenos or a dash of hot sauce.
Don’t forget about herbs: It’s summer, meaning fresh herbs are readily available to add flavor and color to any dish. For potato salad, add a few tablespoons of fresh parsley, dill or chives.
Related
The Best Store-Bought Potato Salads, Ranked
The Best Mayonnaise Brands, According to Our Test Kitchen
Can You Eat Green Potatoes and Are They Safe to Eat?
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