Sweet Dill Pickle Potato Salad
Sweet Dill Pickle Potato Salad
I know the pickle lovers out there will rejoice at this recipe and even the people who are not pickle fans will love this too. This potato salad is really one of the best ones out there! The dill pickles are not overwhelming and add a nice crunch. The bread and butter pickles add a little bit of sweetness that helps cut the tanginess, and balance everything out. It can be served chilled or at room temperature.
Serves 4 -6
Ingredients
6 medium (1 1/2 lbs) Yukon Gold or Yellow Potatoes
1/3 cup (60g) Red Onion chopped
1 cup Dill Pickles rougly chopped (My favorite are Bubbie’s)
1/3 cup (60g) Bread & Butter Pickles chopped ( I used Bubbie’s)
1/3 cup (65g) Vegan Mayo
2 Tbsp (30g) chopped fresh Dill
2 Tbsp (30ml) Dill Pickle Juice
2 Tbsp (30g) Dijon Mustard
Salt & Pepper to taste
Directions
1. Cut the potatoes into large cubes and boil just until fork tender. Drain and let cool
2. To a large bowl add the vegan mayo, chopped pickles, dill, pickle juice, mustard, salt & pepper and mix well.
3. Add the cooled potatoes to the bowl and mix well. Using a fork mash about a 1/3 of the potatoes and mix again to fully incorporate. Allow the potato salad to sit for 30 minutes refrigerated for the flavors to meld. Serve chilled or at room temperature.
