Dill potato salad
This year, why not elevate your potato salad game with a refreshing and aromatic twist? Enter Dill Potato Salad—a delightful blend of tender potatoes, crisp vegetables, and the unmistakable freshness of dill. This version of the classic dish is sure to become a favorite at your next picnic or barbecue.
Side note: I seasoned and tasted a lot throughout the process, so try as you go and add in as little or as much seasoning are you like ok lmk if you chickens make ilysm.
Ingredients
2, 1.5 pound bags of petit potatoes
4 tbsp avocado mayo
1 tbsp dijon
2 tbsp finely chopped fresh dill
1 cup diced dill pickles
1 cup diced celery
1/2 cup red onion
A splash of pickle juice (about 2-3 tbsp)
1.5 tbsp champagne vinegar or white wine vinegar
The juice of 1 lemon
Salt, pepper, garlic powder to taste
Directions:
Bring water to boil in a sauce pot with a dash of salt. Once the water is boiling, add the potatoes and cook on medium-high heat for about 30-40 minutes until cooked.
Drain the water and let the potatoes cool. Quarter cut the potatoes.
In a large mixing bowl, add the quartered potatoes, celery, red onion, pickles, and toss. Add in the mayo, dijon, pickle juice, champagne vinegar, lemon juice and toss again. Season with salt, pepper, and garlic powder until punchy with flavor.