Thanks to a Reddit thread asking, "What’s the secret ingredient in your potato salad?" we’ve officially added a new trick to our summer cookout playbook. One smart commenter dropped this gem: toss warm, just-cooked potatoes with pickle juice before adding anything else. That’s it. The warmth of the potatoes soaks up that briny flavor like a sponge, giving you a perfect punchy tang in every bite that complements your Memorial Day barbecue feast.
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How to Make the Best-Ever Potato Salad Using Pickle Juice
From there, build your salad however you like it. Mayo or no mayo. Hard-boiled eggs or none. Toss in chopped pickles, a little Dijon, some fresh herbs if you’re feeling fancy. But know this: the base has already been transformed, thanks to that tangy splash of pickle juice right at the start.
There are a few different ways to incorporate the liquid gold into your salad. In her Small Victories cookbook, food writer Julia Turshen cooks her potato chunks in a mixture of water and pickle juice (3 parts water to 1 part brine); food bloggers mention adding chopped, whole cornichons to your warm potatoes; and Redditors actually have more than one way to bring that pickle punchiness to your bowl.
Even Serious Eats backs this idea, noting that "sprinkling them with vinegar while they’re still hot allows that vinegar to soak deeply into their core." (Fun fact: Pamela Anderson also uses this trick in her herby French potato salad.) Pickle juice, of course, is just amped up vinegar anyway, so it brings even more to the table (and your bowl). The one thing everyone agrees on, though, is to add the pickle juice in while your potatoes are still warm.
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