Dill pickle potato salad
This easy potato salad recipe is filled with crunchy dill pickles and pearl onions. A dash of mayonnaise and mustard dressing brings this salad together as the perfect side dish for a whole range of main dishes in both winter and summertime.
Servings: 4
Ingredients
- 1.5 lb (or 700 grams) red skinned potatos peeled and cut into bite size pieces
- ¼ cup (or 50 grams) dill pickles chopped
- 1 tablespoon pickled pearl onions
- ¼ white onion peeled and finely diced
Dressing
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- salt and pepper to taste
Garnish (optional)
- spring onion cut in rings
- fresh parsley chopped
- fresh thyme
Instructions
- Peel the potatoes and cut in to bite-size pieces. Bring water to the boil in a large pot and cook the potatoes until tender. Drain the water and leave to cool in a colander.
- Peel and finely dice the onion, cut the dill pickles into small pieces and halve the pickled pearl onions.
- In a mixing bowl, add the cooled potatoes, onion, pearl onion and dill pickles. Add mayonnaise, mustard, salt and pepper and toss to combine evenly.
- Leave to chill in the fridge for at least 1 hour or up to 1 day in an airtight container.
- Serve in a bowl and garnish with fresh parsley, fresh thyme leaves or spring onion.
Notes
- Depending on the size of the potatoes, they may need a longer or shorter time to cook. Check with a fork if they are tender and ready.