I have so much fresh dill, it grew to the top of my fence! I had no clue it would get so big, when I planted it in my herb garden. To use all this dill, I’ve been making dill pickle potato salad this summer. This recipe makes a delicious side for summer grilling, plus I love pickles!
I use cornichons, which are tiny tart pickles that taste amazing on cheese boards and martinis so I always have them in my fridge or pantry. I also use golden potatoes, because they have a beautiful color and the texture is so creamy and dijon mustard and avocado mayo only help make this super creamy without any dairy. To make this dish vegan, use a vegan mayo instead.
Dill Pickle Potato Salad
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 8
Ingredients
- 13 medium to large golden potatoes
- 14 cups of water
- 1 tbsp of sea salt for water
- 1 cup of diced cornichons
- ¼ cup of dijon mustard
- ⅔ cups of avocado mayo (use vegan mayo to make dish vegan)
- 1 tsp of sea salt or to taste
Instructions
- Peel potatoes and then cube them
- Boil potatoes in water with sea salt until fork tender. Then drain the potatoes an let them cool.
- Finely chop fresh dill and mince cornichons.
- Add dijon and cornichons to potatoes and mix.
- When potatoes are cook add mayo and fresh dill. Then mix everything together and add sea salt to taste.