As Memorial Day approaches and cookout plans take shape, a surprising ingredient is gaining attention for transforming a summer classic: pickle juice in potato salad.
Traditionally known for preserving pickles, enhancing chicken brine, or pairing with whiskey in a “pickleback” shot, pickle juice is now being used in a new way—adding bold flavor to potato salad. The trend has surfaced on Reddit, where one user shared a simple but effective tip: toss freshly cooked, warm potatoes with pickle juice before mixing in any other ingredients.
The idea is that warm potatoes absorb the briny liquid like a sponge, adding a tangy layer of flavor to every bite. No exact recipe is needed. Boil Yukon Gold or fingerling potatoes, drain them, and while still warm, drizzle a few tablespoons of pickle juice over the top. Toss gently to coat, then build your salad however you prefer—creamy with mayo, herb-filled, or with hard-boiled eggs and mustard.
Pickle juice can come from any variety, whether it’s dill, sweet, or even cornichon brine. The key is using it while the potatoes are hot, allowing the flavor to soak into their core. Food writer Julia Turshen, in her cookbook Small Victories, recommends cooking potatoes in a mix of water and pickle juice (three parts water to one part brine). Other food bloggers suggest adding chopped pickles or even mixing textures by roasting half the potatoes before combining.
The trend has gained support beyond Reddit. Serious Eats notes that hot potatoes absorb vinegar best, and pickle juice, essentially a seasoned vinegar, brings extra punch. Actress Pamela Anderson also uses this method in her herb-forward French potato salad.
No matter your style—creamy, herby, or somewhere in between—this simple step is being called a game-changer. It’s a tip that may leave you wondering why you hadn’t tried it sooner—and your barbecue guests will likely agree.
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