Uploaded August 2026 | Updated September 2026, 18 minutes ago

---

Chef Erin turns a holiday weekend fridge into four kitchen staples you'll actually use all season long. Starting with a cold-process all-purpose dill pickle brine built on white and apple cider vinegar, mustard seed, and peppercorn, she quick-pickles cucumbers, carrots, celery, and onion — then takes those same pickled vegetables and brine into a bright, herbaceous pickled potato salad dressed with a two-mayo Dijon base, Yellowbird hot sauce, caper brine, and fresh dill.

► Full Recipe:atbbq.com/blogs/recipes/pickles-pickled-potato-salad-vegetable-veloute?utm_source=YTV-Recipe&utm_content=pickles-pickled-potato-salad-vegetable-veloute&utm_campaign=pickles-pickled-potato-salad-vegetable-veloute

*What You'll See In This Video*
• How to make an all-purpose cold-process dill pickle brine from scratch
• Quick-pickling cucumbers, carrots, celery, and onion for sandwiches and salads
• How to make pickled potatoes from holiday leftovers
• Building a Dijon-mayo pickled potato salad with Yellowbird and caper brine
• Making vegetable scrap stock from trim and holiday leftovers
• How to make and freeze a classic French velouté for holiday cooking prep

If you try this recipe, let us know how it turned out in the comments!

*Featured Products*
► Yellowbird Hot Sauce: atbbq.com/products/yellowbird-jalapeno-hot-sauce?utm_source=YTV-Recipe&utm_content=pickles-pickled-potato-salad-vegetable-veloute&utm_campaign=SKU12041930&utm_campaign=pickles-pickled-potato-salad-vegetable-veloute

► Cangshan TC Series 8in Chef Knife: atbbq.com/products/cangshan-tc-series-8in-chef-knife-with-sheath?utm_source=YTV-Recipe&utm_content=pickles-pickled-potato-salad-vegetable-veloute&utm_campaign=SKU12041519&utm_campaign=pickles-pickled-potato-salad-vegetable-veloute

► Hestan Cue Smart Countertop Induction Burner Cooktop: atbbq.com/products/hestan-cue-smart-countertop-induction-burner-cooktop?utm_source=YTV-Recipe&utm_content=pickles-pickled-potato-salad-vegetable-veloute&utm_campaign=SKU12030871&utm_campaign=pickles-pickled-potato-salad-vegetable-veloute

► Kozlik's Triple Crunch Mustard: atbbq.com/products/kozlik-s-triple-crunch-mustard?utm_source=YTV-Recipe&utm_content=pickles-pickled-potato-salad-vegetable-veloute&utm_campaign=SKU12031666&utm_campaign=pickles-pickled-potato-salad-vegetable-veloute

► Jacobsen Salt Co. Pure Kosher Sea Salt: atbbq.com/products/jacobsen-salt-co-pure-kosher-sea-salt?utm_source=YTV-Recipe&utm_content=pickles-pickled-potato-salad-vegetable-veloute&utm_campaign=SKU12031742&utm_campaign=pickles-pickled-potato-salad-vegetable-veloute


*Social*
► Facebook: facebook.com/allthingsbbq
► Twitter: https://x.com/atbbq
► Instagram: instagram.com/atbbq
► TikTok: tiktok.com/@allthingsbbq

*Chapters*
0:00 - Intro & What We're Making Today
0:41 - Making the All-Purpose Dill Pickle Brine
1:49 - Prepping the Vegetables for Pickling
3:00 - Cold Pickle Method Explained
6:32 - Starting the Vegetable Scrap Stock
7:42 - Seasoning the Stock
8:52 - Assembling & Jarring the Pickles
9:28 - Pickle Timeline: Half Sour to Full Pickle
10:10 - Making the Pickled Potatoes
12:10 - What Is Velouté? French Kitchen Basics
13:33 - Making the Roux
14:43 - Combining Roux & Stock into Velouté
18:03 - Freezing the Velouté for Later
19:28 - Building the Pickled Potato Salad
20:33 - Making the Dijon-Mayo Dressing
21:32 - Two Mayos & Why It Matters
22:16 - Chopping & Adding Salad Mix-Ins
24:21 - Dressing the Potatoes & Final Assembly
25:17 - Tasting & Why It's Better Tomorrow