The vision behind this recipe was a deconstructed (pickled) potato salad using potatoes, celery, shallots (or red onion), garlic, dill and mustard (seeds and ground). I’m pretty pleased with the results, especially given the very limited inspiration I found online for pickled potatoes (a.k.a., they don’t really exist in other people’s pickle repertoires).
This pickled potato recipe was also inspired by a recent trip to where else but Ireland – I didn’t come across any pickled potatoes there but definitely potatoes in pretty much every other form imaginable. I hope you find these as spud-tacular as I did! Make them asap for your favorite spud muffin.
And a final note – how adorbs are these tiny potatoes from Trader Joe’s?! You could use any kind of potato for these (they’re basically fingerlings) but I’m a big fan of the aptly named “Teeny Tiny” varietal.
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