Potato Salad With Tartar Sauce and Fresh Herbs
Updated May 15, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt and black pepper
- 2pounds small (2- to 3-inch-long) red potatoes, scrubbed
- ⅔cup mayonnaise
- ¼cup minced bread-and-butter pickle chips, plus 5 tablespoons brine
- 2tablespoons minced, drained jarred capers
- 1garlic clove, minced
- 1lemon
- 3tablespoons olive oil
- Torn fresh parsley and dill, for garnish
Nutritional analysis per serving (6 servings)
366 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 13 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 514 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.
- Step 2
While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.
- Step 3
Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.
- Step 4
Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away.
Private Notes
Comments
Delia Smith puts a half teaspoon of mustard powder in her tartar sauce and I can highly recommend that. You can either get Colman's mustard powder, or grind down some yellow mustard seeds in a pestle and mortar. It brightens the sauce considerably. Personally, I also prefer cornichons, for their crunch and sourness, over bread and butter pickles, which tend to be very sweet a lot of the time. But that is of course a matter of taste.
Dousing the warm potatoes in pickle brine and oil yields a very flavorful end product. I learned to do that with vinegar and a little water when living in Germany. This recipe might even get me away from my Mother's potato salad! Thank-you so much for this recipe
I made this recipe by accident and will say it’s an inspired combo. Was serving blackened grouper- made Ina G’s tartar sauce recipe and I grilled some fingerling potatoes in a foil packet with thyme and garlic. The tartar sauce with those potatoes…. As the kids say these days: sheeeeeeesh! Delish
I found this greasy and bland. A ton of mayonnaise plus oil is too much for me. And the pickle brine wasn’t sharp enough to balance all that richness. It also needed the crunch of something fresh, like celery, or cucumber to offset all the salt and fat. But! Everyone else is raving so it’s just my taste.
So good! ACCIDENTALLY added extra 2 T pickle brine— perfect tasters agreed. Addictive. I’ll make again and again.
This reminds me a more simple version of Salat Olivier (aka Russian potato salad)… it was a favorite at our house bc of those dill pickles! And we typically made our own mayo. I’ll try this recipe this week. Thanks!
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