Creado con IA
Kosher Dill Pickle Potato Salad
40 min 158 kcal por ración Fácil
Ingredientes
4 Raciones
- baby potatoes500 g
- kosher dill pickles120 g
- pickle brine2 tablespoons
- mayonnaise2 tablespoons
- Dijon mustard1 tablespoon
- fresh dill2 tablespoons
- green onions2 pieces
- black pepper0,5 teaspoon
Preparación
- 1
Wash the baby potatoes thoroughly and place them in a large pot. Cover with cold water and add a pinch of salt.
- 2
Bring the water to a boil, then reduce the heat and simmer the potatoes for 12-15 minutes, or until fork-tender. Drain and let cool slightly.
- 3
While the potatoes are cooling, chop the kosher dill pickles into small cubes. Slice the green onions thinly and chop the fresh dill.
- 4
In a large mixing bowl, combine the mayonnaise, Dijon mustard, pickle brine, and black pepper. Mix well to form the dressing.
- 5
Cut the cooled potatoes into bite-sized pieces and add them to the bowl with the dressing.
- 6
Add the chopped pickles, green onions, and fresh dill to the bowl. Gently toss everything together until the potatoes are evenly coated.
- 7
Taste and adjust seasoning if needed. Chill the salad in the refrigerator for at least 30 minutes before serving for best flavor.
- 8
Serve cold, garnished with extra dill if desired.
