Umami Recipes
Umami Recipes

Family Recipe Book

Potato Salad With Tartar Sauce and Fresh Herbs

6 servings


30 minutes

total time


Kosher salt and black pepper

2 pounds small (2- to 3-inch-long) red potatoes, scrubbed

2/3 cup mayonnaise

1/4 cup minced bread and butter pickle chips, plus 5 tablespoons brine

2 tablespoons minced, drained jarred capers

1 garlic clove, minced

1 lemon

3 tablespoons olive oil

Torn fresh parsley and dill, for garnish


See Notes for Josh's additions : )

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.

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.

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.

Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away.


3 lbs small red potatoes

1 cup mayo

3/4 to 1 cup diced zesty dill pickles

5 cloves garlic

1.5 lemons, juice

1 head of dill

8 tbsp pickle brine




MSG (.5 tsp ish)




Serving Size




Total Fat

27 g

Saturated Fat

4 g

Unsaturated Fat

23 g

Trans Fat

0 g




509 mg

Total Carbohydrate

29 g

Dietary Fiber

3 g

Total Sugars

5 g


3 g

6 servings


30 minutes

total time
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