Pickle Margarita Potato Salad

A zesty, tangy potato salad inspired by the flavors of a classic margarita, featuring pickles, lime, and a hint of tequila for a unique twist.

I created this recipe during my search for the perfect summer dish that combined my love for bright, punchy flavors. The pickle brine and lime make every bite unforgettable, and the subtle hint of tequila always gets guests talking.

Ingredients

• Potatoes: 1.5 lbs (700 g) small waxy potatoes, scrubbed
• Salt (for boiling water): 1 tsp
• Dressing: 1/4 cup (60 ml) dill pickle brine, 2 tbsp fresh lime juice, 1 tbsp tequila (optional), 2 tbsp mayonnaise, 2 tbsp sour cream, 1 tsp Dijon mustard, 1/2 tsp honey or agave syrup, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp ground cumin, 1/4 tsp freshly ground black pepper, salt to taste
• Mix-ins: 3 medium dill pickles diced, 1/2 small red onion finely diced, 1/4 cup (10 g) fresh cilantro chopped, 1 jalapeño seeded and minced (optional), zest of 1 lime
• Garnish: Coarse salt and extra lime wedges

Instructions

Cook Potatoes:

Place potatoes in a large pot, cover with cold water, and add 1 tsp salt. Bring to a boil, then reduce heat and simmer until just tender, about 15–18 minutes. Drain and let cool slightly.

Make Dressing:

While potatoes cook, whisk together all dressing ingredients in a large bowl until smooth and well blended.

Dice Potatoes:

Dice cooled potatoes into bite-sized pieces.

Combine Mix-ins:

Add potatoes, diced pickles, red onion, cilantro, jalapeño (if using), and lime zest to the bowl with the dressing. Gently toss to coat evenly.

Adjust Seasoning:

Taste and adjust salt or lime juice as needed.

Garnish and Serve:

Transfer to a serving platter. Garnish with coarse salt and lime wedges. Serve chilled or at room temperature.

Merken

We serve this salad at every summer gathering. It is always the first bowl emptied by my pickle-loving cousins, who debate whether it tastes best straight from the fridge or at room temperature.

Serving Suggestions

Pair this potato salad with grilled meats or tacos to create a fun fusion feast. It is a fantastic vegetarian option that holds its own at picnics and potlucks.

Recipe Variations

Omit tequila for a family-friendly version or add chopped hard-boiled eggs for extra richness. Try swapping cilantro for parsley if you want a milder, herbaceous profile.

Make Ahead & Storage

This salad can be made up to 24 hours ahead. Store covered in the fridge and add the garnish just before serving to preserve flavor and texture.

Merken

Try this vibrant salad for your next cookout and brighten up your table with every tangy bite.

Fragen rund um das Rezept

→ Can I make this dish without tequila?

Yes, you can prepare it without tequila by simply omitting the spirit. The lime and pickle brine keep it tangy and flavorful.

→ What type of potatoes work best?

Small waxy potatoes such as Yukon Gold or red potatoes are ideal, as they hold their shape and provide a creamy texture.

→ How do I adjust the spiciness?

Control the spice level by adding or reducing the minced jalapeño, or omit it entirely for a milder taste.

→ Is this suitable for vegetarians?

Yes, it is vegetarian and does not contain any meat products. Check packaged ingredients for allergens if sensitive.

→ Can I substitute cilantro?

Parsley makes a great alternative to cilantro if preferred. Both add fresh herbal notes to the salad.

→ How long does it keep?

It stays fresh in the refrigerator for up to three days. Store covered and toss gently before serving.