Dill Pickle Potato Salad
Ingredients
- 2 lbs Potatoes Yukon Gold
DRESSING
- 1 cup Vegan Mayo
- 1 Tbsp Dill Pickle Brine (or Vinegar)
- 1 - 2 Tbsp Dijon Mustard
- 1/2 cup Diced Pickles
- 1/2 cup Diced Red Onion
- 2 Tbsp Chopped Chives
- 2 Tbsp Chopped Dill
- 2 Tbsp Chopped Parsley
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Salt & Pepper
Instructions
- You can either boil or microwave your potatoes. I prefer microwaving as it's way faster!
- To boil, cover your potatoes in cold water in a large pot. Bring to a boil, then lower the heat to medium and cook until fork tender, about 25 - 30 minutes.
- To microwave, pierce the potatoes with a fork or knife a couple times, then add them to a microwave safe plate. Microwave on high for 5 minutes. Flip and microwave for another 3 - 5 minutes or until fork tender.
- Cool potatoes by adding them to a bowl of ice water for 5 - 10 minutes. Once cool enough to handle, cut them into planks. The skin should peel off easily by hand, but carefully use a knife or vegetable peeler if needed.
- Slice the potato planks lengthwise in half or thirds depending on size of potato. Then cube into bite sized chunks. Add to a bowl in the fridge to cool further for about 15 minutes.
- While potatoes cool, make the dressing by adding everything into a bowl and stirring together. Taste and adjust seasoning.
- Once potatoes are cold, pour over the dressing, and gently stir to combine. If you want a thicker dressing consitency, you can mash the potatoes once or twice. But if you prefer a chunkier potato salad, I would skip this step.
- Taste and adjust for final seasoning. Store in an airtight container in the fridge. It's even better the next day! Best eaten within 2 - 3 days.
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