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Dilly Potato Salad

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Ingredients

  • 2 pounds Yukon gold potatoes, peeled, halved crosswise
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1/2 small red onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 scallions, finely chopped
  • 3/4 cup mayonnaise (preferably Duke’s)
  • 1/3 cup bread and butter pickles, finely chopped
  • 1/4 cup finely chopped dill
  • 3 tablespoons Creole or spicy brown mustard
  • Dash of hot sauce
  • 1/2 freshly ground black pepper

Details

Servings 2
Adapted from keyingredient.com

Preparation

Step 1

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

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