Food & Cooking Recipes Salad Recipes Potato-and-Pickled-Beet Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 15 mins Total Time: 1 hrs 45 mins Yield: 6 to 8 Serves Homemade pickle brine is whisked into a sensational vinaigrette for this light, tangy potato salad. Ingredients 2 pounds Yukon Gold potatoes (about 8 medium), peeled and cut into 1-inch chunks Kosher salt and freshly ground pepper 2 ½ cups drained Pickled Beets and Onion, brine reserved 6 tablespoons extra-virgin olive oil ¼ teaspoon celery seed Thinly sliced scallion greens, for serving (optional) Directions In a large pot, cover potatoes with 2 inches of cold water. Add 1 tablespoon salt. Bring to a boil, then reduce heat to a simmer and cook until potatoes are tender when pierced with the tip of a knife, 6 to 8 minutes. Drain; let cool 15 minutes. While still warm, toss potatoes with pickled beets and onion, oil, celery seed, and 2 tablespoons brine. Season with salt and pepper. Let stand at room temperature at least 1 hour, or up to overnight in an airtight container in refrigerator. Just before serving, taste and adjust seasoning with salt, pepper, and brine. Serve, garnished with scallions, or refrigerate in an airtight container up to 2 days. Rate it Print