Laurel’s Potato Salad

• 2.5-3Lbs
  Yukon Gold Potatoes, cut into slices and then small chunks
• 1/2C
  Mayonnaise or Kewpie Mayo
• 1/3C
  Buttermilk (see substitute below if needed)
• 1
  Shallot (small), very finely minced
• 2-3tsp
  Pickle Brine from jarred pickles
• 2Tbsp
  Dijon mustard
• 1-2tsp
  Fresh Lemon Juice
• S&P
• 1/2C
  Gherkins or Dill Pickles (not sweet), chopped
• 2Stalks
  Celery, finely diced
• 1/4C
  Dill, chopped
• 3Tbsp
  Chives, thinly sliced
• SMALL HANDFUL OF PARSLEY, CHOPPED

Instructions

1. 1
   Cook the potatoes Place potatoes in a pot of cold, well-salted water. Bring to a boil, then simmer until fork-tender (about 10–15 minutes). Drain and let them steam dry for a few minutes.
2. 2
   While still warm, toss the potatoes with 1–2 tablespoons of pickle brine and a pinch of salt. This helps them absorb flavor.
3. 3
   Make the dressing Whisk together the mayo, buttermilk, shallot, Dijon, pickle brine, lemon juice, and black pepper. It should taste slightly tangy and bright.
4. 4
   Assemble the salad Let the potatoes cool slightly (they should be warm, not hot), then gently fold in the dressing, chopped pickles, celery, dill, chives, and parsley. Mix carefully so the potatoes stay chunky.
5. 5
   Chill and serve Refrigerate for at least 1–2 hours (overnight is even better). Before serving, give it a stir and, if needed, loosen with a splash of buttermilk or add a little extra pickle brine or lemon juice to freshen it up.
6. 6
   Buttermilk Substitute (if you don’t have it): Mix 1/3 cup milk with 1 teaspoon lemon juice or white vinegar. Let it sit for 5 minutes before using.

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