Creamy Potato Salad with watermelon pickles
Potato salad is expected to make an appearance at every summer potluck. Give it a fresh makeover by swapping sweet pickle relish for pickled watermelon rind. The watermelon rind is actually a sweet pickle, so it’s a swap that shouldn’t upset the potato salad purists, but just different enough to keep you headed back for more. Check out our Watermelon Rind Pickles recipe to make your own. Otherwise, look for them with the other pickles at your local market.
Boil potatoes in a pot of salted water until fork-tender, 7–8 minutes; drain then return to the pot. Cook potatoes over high heat, stirring constantly, to remove excess moisture, 30 seconds; transfer to a large baking dish.
Combine pickle brine and vinegar and pour over hot potatoes; stir occasionally until nearly cooled.
Whisk together mayonnaise and mustard; season with salt, black pepper, and cayenne.
Stir together potatoes, eggs, Watermelon Rind Pickles, celery, onion, and parsley with mayonnaise mixture. Chill potato salad at least 2 hours.
Return cooked potatoes to the pot to dry. This allows them to absorb the pickle brine and vinegar better.
To help them absorb it, pour the pickle brine and vinegar over the potatoes while they’re hot.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 101mg 33%
Sodium 366mg 15%
Carbs 51g 17%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.