Description
This dill pickle potato salad makes for a perfect side dish and can easily be made vegan and without any mayo.
Ingredients
Units
Scale
- 3 lbs baby potatoes
- 1/4 red onion
- 1/3 cup extra virgin olive oil
- 1 1/2 tsp white wine vinegar
- 2 tbsp lemon juice (fresh), plus zest from 1/2 lemon
- 2 tsps dijon mustard
- 1/4 cup mayonnaise
- 3/4 tsp kosher salt & freshly ground black pepper
- 1 large dill pickle, chopped
- 1/4 cup finely chopped chives
- 1/4 cup chopped fresh dill
Instructions
- Fill a large pot with generously salted water and bring to a boil. Add the potatoes and cook until easily pierced with a fork, about 13 to 15 minutes. Drain and transfer to a large cutting board to cool. Once cool, halve the potatoes and set aside.
- While the potatoes are cooking, slice the red onion very thinly. If you want to cut the bite from the onions, place in a large bowl filled with ice water. Let sit while the potatoes cook. Then simply drain.
- In a jar, combine the olive oil, vinegar, lemon juice and zest, dijon mustard, mayonnaise, salt and pepper. Shake to combine or stir well with a spoon.
- Place the potatoes in a large bowl along with the onion and pickle. Pour in the dressing and toss well to combine. Top with chives and dill and season with flaky salt and more pepper. Enjoy!
