Pickled Vegetable Potato Salad

Side Dish

At a Glance

  • Potato Type: Yellow, Russet
  • Prep Method: Boiled
  • Special Requests: Gluten Free
  • Cuisine: American
  • Yield: 24

Recipe By:

This recipe is from the Founding Farmers restaurant in Washington, DC, where Chef Joe Goetze adds house-made pickled vegetables to this classic spring salad meal.


  • 9 pounds Russet or Yukon Gold potatoes
  • 6 loosely packed cups outer brussels sprouts leaves
  • 2 cups sliced cauliflower flowerets
  • 1 1/2 cups thinly sliced celery
  • 1 1/2 cups 2-3-inch-pieces thin asparagus spears
  • 1 cup bread and butter pickle relish or chopped bread and butter pickles
  • 1 1/2 cups finely chopped flat leaf parsley
  • 1 1/2 cups finely chopped chives
  • Kosher salt


  • 1 cup plus 2 tablespoons extra virgin olive oil
  • 1 cup plus 2 tablespoons red wine vinegar
  • 1 1/2 cups thinly sliced red onion
  • 3 tablespoons minced garlic
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated garlic
  • 3/4 teaspoon white pepper



Simmer the potatoes in salted water to cover until tender, about 15 minutes, depending on their size.

Meanwhile combine the dressing ingredients and let sit while the potatoes cook.

Drain the potatoes, and when cool enough to handle, but still warm, leaving the skins on, cut into 1/2-to-3/4-inch dice. Gently toss with the vinaigrette and then fold in the remaining ingredients. Season to taste with salt.

The salad can be served at this point or refrigerated, but best if served at room temperature.

Serving Suggestions: Serve a generous cup portion alongside a short rib or 1/2 cup as part of a large entrée salad like the Shrimp Louie Salad (above).

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