Ensalada de patata con pepinillos al eneldo

Ingredientes

• 3 pounds russet or Yukon Gold potatoes (peeled and cut into 3/4-inch cubes)
• 1/3 cup dill pickle juice (the brine from the jar)
• 1 teaspoon celery seed
• 1 1/2 cup dill pickles (finely diced, or increase as desired)
• 1 cup white onion (finely diced)
• 1/2 cup celery (finely diced)
• 1/4 cup fresh dill (chopped)
• 3/4 cup mayonnaise
• 1/2 cup evaporated milk
• 2 Tablespoons white vinegar
• 1 Tablespoon yellow mustard
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Preparación

1. 1

   Add potatoes to pot with salted water: Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt to the water.

2. 2

   Boil: Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are just tender when pierced with a fork, about 10-12 minutes.

3. 3

   Drain potatoes: Drain the potatoes thoroughly and spread them on a baking sheet to cool completely.

4. 4

   Add brine: Once the potatoes have cooled slightly, toss them with the pickle juice to absorb the flavor.

5. 5

   Blend dressing ingredients: Blend together the mayonnaise, evaporated milk, vinegar, mustard, sugar, salt, and pepper.

6. 6

   Mix ingredients: Add the cooled potatoes, celery, onion, celery seed, and diced pickles to a large bowl. Pour in three-quarters of the dressing and gently fold until well combined, being careful not to mash the potatoes. The mixture may look soupy at first, but the potatoes will absorb the dressing as it rests.

7. 7

   Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld.

8. 8

   Finish garnish: Just before serving, pour over the remaining dressing and add the dill.