Pickle Juice Purple Potatoes

Posted In: Recipes

A Butter Radish Special

Have you ever tried Red Clay hot sauce on your potatoes? Because this recipe is a hands-down fan favorite. Our Butter Radish friends prove their talent of creativity and good looks with this pickled potato recipe that completes any cookout. Everyone loves a meal that looks as amazing as it tastes! 

2 lbs of mini purple potatoes 

4 ribs of celery diced 

1/2 red onion diced 

4 tablespoons of Dijon mustard 

1/2 cup of pickle juice 

1/2 cup of dukes mayonnaise 

1/2 teaspoon of smoked paprika 

Salt and pepper to taste 

1 tablespoon of Red Clay original hot sauce 


Cut potatoes in quarters and add them to boiling water. Cook 15-18 minutes until fork tender.  Whisk together pickle juice, mustard, Mayonnaise, paprika, salt, pepper, and Red Clay original hot sauce. Drain the boiling water from potatoes and add potatoes, onion, and celery to the pickle juice mixture while potatoes are hot. Let cool and let all the pickle mixture absorb in the potatoes. Heat a cast iron skillet over medium heat, when it's hot add olive oil. Cook the potatoes until they are crisp on the outside for about 5 minutes and serve warm.