Dilly Potato Salad

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Dilly Potato Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pounds Yukon gold potatoes, peeled, halved crosswise

  • 1

    tablespoon plus 1 teaspoon kosher salt

  • ½

    small red onion, finely chopped

  • 2

    celery stalks, finely chopped

  • 2

    scallions, finely chopped

  • ¾

    cup mayonnaise (preferably Duke’s)

  • cup bread and butter pickles, finely chopped

  • ¼

    cup finely chopped dill

  • 3

    tablespoons Creole or spicy brown mustard

  • Dash of hot sauce

  • ½

    freshly ground black pepper

Directions

Directions Place potatoes in a large pot and cover with 3" cold water; add 1 Tbsp. salt. Bring to a boil, reduce heat, and simmer until tender 15–20 minutes. Drain; let cool slightly, then, cut into 1 1/2" pieces. Whisk onion, celery, scallions, mayonnaise, pickles, dill, mustard, hot sauce, 1/2 tsp. pepper, and remaining 1 tsp. salt in a large bowl. Add potatoes and toss to coat. Serve with Nashville Hot-Style Fried Chicken (click for recipe). Place potatoes in a large pot and cover with 3" cold water; add 1 Tbsp. salt. Bring to a boil, reduce heat, and simmer until tender 15–20 minutes. Drain; let cool slightly, then, cut into 1 1/2" pieces. Whisk onion, celery, scallions, mayonnaise, pickles, dill, mustard, hot sauce, 1/2 tsp. pepper, and remaining 1 tsp. salt in a large bowl. Add potatoes and toss to coat. For the best flavor, chill this salad a few hours (or up to one day) before serving, so the flavors meld. http://www.bonappetit.com/recipe/potato-salad-with-pickles-and-dill


Nutrition

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