Potato salad is 'tangy and delicious' if you mix in simple kitchen ingredient

Temperatures are finally rising across the UK, and barbeque season will be here before we know it. There's nothing quite like getting together with friends and family to enjoy some fantastic food, and it's even more enjoyable when everyone pitches in and contributes something tasty. Potato salad is a warm weather essential, complementing juicy grilled meats and ice-cold drinks perfectly. It's also straightforward to prepare, requiring just a handful of ingredients. Still, you can elevate yours to new heights by adding one simple ingredient you've most likely already got in your kitchen cupboards. According to culinary experts at Southern Living, one 'magic' ingredient makes all the difference when it comes to potato salad. Food writer Kaitlyn Yarbourgh discovered it from her grandmother, whose potato salad recipe had been a beloved family favourite for decades. That ingredient is pickle juice. She said: "There's a tang to her potato salad that everyone can't get enough of, and until recently, I thought it was just attributed to old-school yellow mustard. I was wrong. "The briny bite of pickles lends the perfect amount of acidity and saltiness to the dish, and the soft potatoes just soak up all of the goodness, which also answers the question of why it tastes even better the next day." It blends perfectly with the creaminess of the mayo, delivering an additional burst of flavour that's difficult to rival. So if you fancy getting some practice in ahead of barbeque season, here's a potato salad recipe using pickle juice that's well worth a try. Ingredients Four large eggs 1.3kg yellow potatoes, peeled Half cup dill pickle juice, divided 1/4 teaspoon salt One up finely grated Parmesan cheese Half cup mayonnaise Half cup sour cream Tablespoon Dijon mustard Six slices bacon 1/3 cup finely sliced chives 1/4 cup chopped dill pickles Two stalks celery, chopped 1/3 cup crispy fried onions Method Place eggs into a small saucepan and cover with water. Bring to the boil over a high heat, then remove from the heat and cover with a lid. Leave to sit for 10 minutes, then drain and transfer into an ice bath to cool completely. Peel and cut into quarters. Meanwhile, chop the potatoes into small chunks. Add them to a large pot of cold water, season with salt, and add 1/4 cup of pickle juice. Bring to the boil over a high heat, reduce the heat, and simmer for 10-15 minutes until the potatoes are tender. Drain and set aside. To prepare the dressing, combine the parmesan, mayonnaise, sour cream, mustard, and remaining 1/4 cup of dill pickle brine in a bowl. Pour the dressing over the hot potatoes and stir to coat. Taste and season with salt, then leave to cool. Place the bacon into a large frying pan and cook over a medium heat for around seven minutes. Transfer to a chopping board and slice into bite-sized pieces. Add the boiled eggs, celery, chopped dill pickle, most of the bacon and most of the chives to the cooled potatoes. Stir together until well combined. When ready to serve, transfer the potato salad to a serving dish and top with the remaining chives and bacon, along with the crispy fried onions.