german pickle juice potato salad

One of the nicest parts of pickling is the run-off.  Yes, the leftover pickle juice.  I’ve always kept a jar of dill pickle juice in the refrigerator for potato salads, deglazing, and soups.  And I use any leftover vinegar solution to quick pickle whatever vegetable is handy: carrots, cauliflower, chick peas…

My latest batch of senfgurken sweet mustard pickle had me perplexed, however.  I couldn’t really use in my normal way the half-cup or so of strong, sweet, spicy cider vinegar solution that was left after I had packed the jars.  But happy fate intervened, and threw some cooked Sweet Briar Farms pepper bacon my way.  I still had some wonderful red potatoes from my garden and some gorgeous whole grain mustard.  And best yet, I had ham from Del Del Guercio and Laughing Stock pork, traded for a melange of pickles and jams.  I knew I’d have to make German potato salad.

I didn’t peel my potatoes since they were small, but spent a few minutes picking out yucky strings of peels that had disengaged from the flesh.  Don’t recommend.

Enjoy with any pork product on the earth.

German Pickle Juice Potato Salad

Serves 4 as side dish.

  • 1/2 cup of sweet pickle juice run-off (no dill if possible)*
  • 1/4 cup very thinly sliced white onion
  • 2 lbs. waxy potatoes (I used ‘Red Desirée’), peeled
  • 1 T. whole grain mustard
  • 3-4 slices high quality cooked bacon, chopped

Cook and chop bacon, and set aside.  Peel potatoes.

Place peeled potatoes in pot of well-salted cold water, with enough water to cover.  Bring to simmer and cook potatoes until just a bit underdone.

Bring pickle juice to a boil with the onion and mustard.  Pour into bowl large enough for potatoes.

Remove potatoes from water and let cool only enough to handle.  Slice carefully and place in large bowl, stirring carefully to allow vinegar to coat after slicing a couple potatoes (adding hot potatoes to vinegar is to discourage discoloring and encourage liquid absorption).

Add bacon.  You might also add chopped green onion or parsley for color.

Let sit for a couple of hours for best quality before serving.

* Or, replace with 1/2 c. best quality cider vinegar, 3 T. sugar, 1 t. salt, 1 t. yellow mustard seeds. (Correct taste if the solution seems too sugary or not salty enough for you.)

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