Dill Pickle Potato Salad
Author: Lauren Bolanos
Prep time:
Cook time:
Total time:
Serves: 8
- 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
- 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.
Recipe by Healing and Eating at https://www.healingandeating.com/2023/06/dill-pickle-potato-salad.html
3.5.3251