Picnic potato and dill pickle salad
Tender new potatoes are bathed in a sauce of mayonnaise and herbs, as well as lots of crunchy celery and dill pickles in this hard-to-beat potato salad. It is perfect for picnics or as a summery side dish.
Serves 14 Prep 10 mins Cook 15 mins, plus cooling time
Ingredients
1.35kg (3lb) small new potatoes
1 red onion, finely chopped
4 sticks celery, finely chopped
70g (21⁄2oz) dill pickle, finely chopped
For the dressing
175g (6oz) mayonnaise
4 tbsp extra virgin olive oil
2 tbsp wholegrain Dijon mustard
2 tbsp apple cider vinegar
2 tbsp dill, finely chopped
2 tbsp flat-leaf parsley, finely chopped
1 tsp hot pepper sauce
salt and freshly ground black pepper
Method
1 In a pan with a tight-fitting lid, bring 5cm (2in) of water to the boil over a medium–high heat. Place the new potatoes in a steamer basket, set in the pan, and steam for about 10 minutes or until tender and easily pierced with a fork. Transfer to a wide colander to drain and cool for 15 minutes.
2 Meanwhile, in a large bowl, whisk together the dressing ingredients until smooth and well combined. Transfer half of this dressing to a small bowl and set aside.
3 When the potatoes are cool enough to handle, cut into halves or quarters. Fold the red onion, celery, and dill pickle into the sauce in the large bowl, and gently fold in the potatoes. Refrigerate along with the reserved dressing for 1 hour or until chilled.
4 Fold in the reserved dressing and serve. This potato salad will keep in the fridge for up to 3 days.
Nutrition per serving |
|
Energy |
202kcals/831kJ |
Carbohydrate |
15.5g |
of which sugar |
2g |
Fat |
14g |
of which saturates |
2g |
Salt |
0.6g |
Fibre |
2g |
On the go
Make a large batch of this salad to enjoy over several days, or a smaller portion for a one-off lunchtime treat.
