Garlic Dill Potato Salad

This is a vinegar-based potato salad — the German style, not the mayo-heavy American version — and it's infinitely better for it. The warm potatoes absorb the dressing as they cool, and the chopped Garlic Dills add crunch, acidity, and a deep garlicky flavor that you simply can't replicate with raw garlic or vinegar alone. This is the potato salad that converts mayo-potato-salad people. We've served it at every PPW event for the last decade.

INSTRUCTIONS

1. 1

   Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–18 minutes until tender when pierced with a fork. Drain.

2. 2

   While the potatoes are still hot, slice them into ½-inch rounds (or halve them if small). Transfer to a large bowl.

3. 3

   Whisk together the Garlic Dill brine, white wine vinegar, Dijon, olive oil, and sugar. Season with salt and pepper.

4. 4

   Pour the warm dressing over the hot potatoes and toss gently. The warm potatoes will absorb the dressing as they cool — this is the key to a flavorful potato salad.

5. 5

   Let cool for 15 minutes, then add the chopped Garlic Dills, red onion, bacon (if using), parsley, and fresh dill. Toss to combine.

6. 6

   Taste and adjust seasoning. Serve warm or at room temperature — this salad is best the day it's made.