Pickle juice has long had a place in the culinary world: it's a fantastic brine for chicken, it makes a fun shot along with a cheap whisky (known as a pickleback) and, of course, it keeps our precious pickles brined. But using pickle juice as an ingredient in potato salad? That's a new one—even for us. But it's making the rounds on the internet as Memorial Day draws near. We took a peek to see what all the fuss was about. Thanks to a Reddit thread asking, "What's the secret ingredient in your potato salad?" we've officially added a new trick to our summer cookout playbook. One smart commenter dropped this gem: toss warm, just-cooked potatoes withpickle juicebefore adding anything else. That's it. The warmth of the potatoes soaks up that briny flavor like a sponge, giving you a perfect punchy tang in every bite that complements your Memorial Day barbecue feast. Related:My Chef-Husband Cracked the Code to the Best Creamy, Tangy, Never Ever Mushy Potato Salad😋😋SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter. 🍳🍔 There's no strict recipe needed here—just a method. Start by boiling your potatoes (Yukon Golds or fingerlings are both solid choices). Drain, and while they're still warm and steamy, drizzle them with a few tablespoons of pickle juice. Toss gently so every piece gets coated. From there, build your salad however you like it. Mayo or no mayo. Hard-boiled eggs or none. Toss in chopped pickles, a little Dijon, some fresh herbs if you're feeling fancy. But know this: the base has already been transformed, thanks to that tangy splash of pickle juice right at the start. The recipes making the rounds on the internet come from grandmothers, chefs and food bloggers all competing for the title of "best" when it comes to this side, but what it really comes down to is one simple star ingredient to incorporate: pickle juice. Whether it's from a jar of classic dills, sweet pickles or those gloriously punchy cornichons, the tangy liquid left behind shouldn't be tossed out with the empty jar. There are a few different ways to incorporate the liquid gold into your salad. In herSmall Victoriescookbook, food writer Julia Turshen cooks her potato chunks in a mixture of water and pickle juice (3 parts water to 1 part brine); food bloggers mention adding chopped, whole cornichons to your warm potatoes; and Redditors actually have more than one way to bring that pickle punchiness to your bowl. One Redditor shared, "Ooh I've never done it while they're still warm, but pickle juice is one of the things I add to the mix." Another commenter had an additional tip: Roast half your potatoes to mix up the texture. Roasting half of the potatoes to give a different texture from the steamy creamy ones." And we can already imagine the golden, crispy edges mingling with soft, vinegar-soaked chunks. EvenSerious Eatsbacks this idea, noting that "sprinkling them with vinegar while they're still hot allows that vinegar to soak deeply into their core." (Fun fact:Pamela Andersonalso uses this trick in her herby French potato salad.) Pickle juice, of course, is just amped up vinegar anyway, so it brings even more to the table (and your bowl). The one thing everyone agrees on, though, is to add the pickle juice in while your potatoes are still warm. Whether you're team creamy, team herby, or somewhere in the middle, this little trick is a total game-changer. It's the kind of tip that makes you wonder why you ever made potato salad any other way, and your guests will definitely agree. Related: How to Make Potato Salad Taste 10x Better The Secret Ingredient For the Best-Ever Potato Salad, According to Redditfirst appeared on Parade on May 25, 2025
