Fresh potato salad

    1 day 1 hour 15 min

    A delightful potato salad, served cold, that will be the hit of any lunchtime meal. The difference here is that the potatoes are cooked in brine.


    North Dakota, United States
    1 person made this

    Serves: 10 

    • 3 litres brine
    • 2kg medium potatoes, peeled
    • Dressing
    • 400g mayonnaise
    • 1 teaspoon salt
    • white pepper to taste
    • 1 lemon, juiced
    • 3 tablespoons white vinegar
    • 1 mild white onion, finely diced

    Prep:30min  ›  Cook:45min  ›  Extra time:1day chilling  ›  Ready in:1day1hr15min 

    1. Bring the brine to the boil. Add potatoes and bring back to the boil. Simmer, covered, for 45 minutes or until potatoes are cooked through.
    2. When thoroughly cooked, remove potatoes and place in a colander. Let spuds cool, and any excess brine drain. Chill for 24 hours.
    3. Slice potatoes. Toss in a bowl with the remaining ingredients. Stir till well combined, then cover with cling film and chill till serving.


    In the US, an Idaho potato is used. The potato should be soft after boiled, not hard or lumpy. Choose the appropriate one. If you just finished a jar of pickled onions, you can substitute that remaining pickling solution for the white vinegar.


    To make the brine, combine 2.5L water, 500ml white vinegar, 600g granulated sugar and 200g salt.

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