This surprising ingredient will transform your next batch of the summery delight.
There are nearly endless ways to make potato salad. We can confirm that considering we mixed up about, oh, 73 different renditions last summer (hey, there were a lot of backyard barbecues). But we've now learned about a new addition that works in just about any recipe, and it's a complete game-changer.
No, we're not talkin' truffle oil or an obscure type of olive or a hot sauce that is hotter than hot. This nifty ingredient is probably already hanging out in your fridge: Pickle juice.
“When I make my smoked potato salad, I like adding not only the bread and butter pickles we make in house, but also a bit of the juice to thin the mayonnaise," explains Cory Chaney, chef of Julep’s New Southern Cuisine in Richmond, Virginia in a recent Garden & Gun article on the heated topic of what to do with leftover pickle juice. "It gives it a nice sweet acidity to cut the smoky and rich flavors.” While bread and butter pickles will lend your dish a touch of sweetness, feel free to experiment with dill pickle juice or any kind of pickles you like.
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Best of all, now that the pickle jar is already out, there's your excuse to whip up a round of dirty martinis. Can leftover truffle oil do that?