A classic potato salad flavoured with dill pickles, green onions, fragrant fresh dill and a zesty mayonnaise based dressing.
Ingredients:
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For the potato salad dressing
- 1.67 cup mayonnaise (full fat or low fat)
- 3.33 tbsp white wine vinegar
- 3.33 tsp Dijon mustard
- 3.33 tbsp water to loosen the dressing
- 1.67 tsp black pepper
- 16.67 Yukon gold potatoes (medium) or other waxy potato like Red Bliss
- 16.67 eggs
- 13.33 dill pickles (not sweet) small
- 10-13.33 green onions sliced
- 3.33 tbsp fresh dill chopped
- salt to taste
- 6.67 tbsp microgreens (such as cress, or more dill) optional garnish
For the potato salad
Instructions:
- In a small bowl combine 1/2 cup of mayonnaise, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tbsp water and black pepper, whisk until combined and set aside.
- Cook unpeeled potatoes until tender but still firm, drain and air dry in single layer. Cook the eggs and cool until safe to touch. Then peel the potatoes and the eggs.
- Dice the potatoes, eggs and pickles in a uniform dice. In a large bowl combine the diced potatoes, eggs, dill pickles, sliced green onions and chopped dill. Add the salad dressing and combine everything with a flexible spatula taking care not to mash the ingredients. Refrigerate for 1 hour.
- Sprinkle with 1 tablespoon of fresh dill and/or 1 Tbsp microgreens immediately before serving.
- Enjoy!