Granny's potato salad 'everyone can't get enough of' adds simple ingredient — not yoghurt

Granny's potato salad 'everyone can't get enough of' adds simple ingredient — not yoghurt No, it's not Greek yoghurt, but you probably already have it in the fridge Using up a bag of potatoes before they start sprouting and going to waste can be quite the challenge, especially if you've run out of ideas. And as summer rolls in, it can be too hot to make mash. Instead, it's a good time to make the most of any leftover spuds and perfect your potato salad. A summertime staple of barbecues and picnics, potato salad is relatively straightforward to make — yet it can all too easily turn into a stodgy, flavourless disappointment. To avoid this, some recipes use Greek yoghurt for a creamier dressing, or swap out mayonnaise for olive oil for a lighter dish. Adding a dash of mustard or even capers, as Good Food suggests, can provide a much-needed lift — but there's another ingredient worth trying that could completely transform the dish and have your guests coming back for more. Writing for Southern Living, Kaitlyn Yarborough said that her granny's secret ingredient for potato salads, sharing that it's "flavour goes beyond just mayonnaise and mustard". While most potato salad recipes rely on mustard to add a sharp edge and balance the richness of mayonnaise, Kaitlyn explained that the "tang" in her granny's potato salad that "everyone can't get enough of" is actually neither of these. Despite many guessing it was mustard — a common addition to potato salad dressings for a sharper kick — the secret ingredient in Kaitlyn's grandmother's recipe is actually pickle juice, reports the Express. How to include pickles in potato salad Dill pickles are a popular choice in potato salads, cutting through the sauce and adding a satisfying crunch alongside the boiled potatoes. You can also try adding a splash of pickle juice straight from the jar, which Kaitlyn claims "lends the perfect amount of acidity and saltiness to the dish" thanks to the brine. If you're planning to try this in your own recipe, it's worth noting that you should avoid adding vinegar, as this risks making the potato salad overly acidic. Simply swap out your vinegar for pickle juice, using around five tablespoons and doubling the quantity for a larger batch. All your remaining ingredients can then be added as usual, including chopped pickles if you prefer. Celery and shallots are well-loved additions, as are spring onions and even pancetta for a truly satisfying salad. How to store potatoes Waxy varieties such as Yukon Gold or new potatoes are ideal for potato salad, though proper storage is essential. Take them out of any plastic packaging and place them in a paper bag, or loosely in a basket, somewhere cool and dark in your kitchen. Keeping them away from onions and apples, which release ethylene gas, will also help stop them from spoiling prematurely.