Pairs well with Three-Day Brined Potato Salad
Three-Day Brined Potato Salad
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A flavorful potato salad made by brining potatoes for three days, then boiling and mixing them with a creamy dill dressing.
00:15:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- kosher salt - 2.5 teaspoons (for brine, 2 and 1/2 teaspoons)
- water - 4 cups (for brine, 4 cups)
- potatoes - watch the video to see (quantity not specified, enough to fill mason jars)
- cabbage - watch the video to see (for topping, quantity not specified)
- red onion - 1 (one whole)
- sour cream - 2-3 tablespoons (2 to 3 tablespoons)
- fresh dill - watch the video to see (freshly chopped, quantity not specified)
- white wine vinegar - 1-2 tablespoons (1 to 2 tablespoons)
- kosher salt - watch the video to see (a few pinches to taste)
- freshly ground black pepper - watch the video to see (to taste)
Instructions
- Prepare brine: Dissolve 2 and 1/2 teaspoons of kosher salt in 4 cups of water to make the brine.
- Brine potatoes: Place potatoes in mason jars and pour the brine over them. Add a cabbage topper. Let sit for 3 days.
- Cook potatoes: After 3 days, drain the potatoes and boil them for about 15 minutes until tender. Let cool.
- Prepare dressing: Mix together one chopped red onion, 2-3 tablespoons sour cream, freshly chopped dill, 1-2 tablespoons white wine vinegar, a few pinches of kosher salt, and freshly ground black pepper to taste.
- Combine and serve: Add the cooled boiled potatoes to the dressing and mix well. Transfer to a serving bowl and serve.
