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
You'll also love
- Irish Root Vegetable and Squash... 0/5 (0 Votes)
- HONEY GARLIC BUTTER SALMON IN FOIL 0/5 (0 Votes)
- Sous Vide Mashed Potatoes with... 0/5 (0 Votes)
Review this recipe