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PREP 30 minutes
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

  • 1 bag of red skinned potatoes (aprox 1.5 lbs)
  • 2 celery stalks
  • 1 garlic clove
  • 2 dill pickles
  • 1 tsp pickle brine (from jar)
  • 3 tbsps mayonaise
  • 1 tsp extra virgin olive oil
  • ½ lemon, juiced
  • 1 tsp salt
  • 1 tsp ground pepper
  • ¼ Cup fresh dill
Lemon and Dill Potato Salad

Lemon and Dill Potato Salad

The best side piece

Dig into this fresh and tangy potato salad (if you love pickles, you're in luck).

  1. Fill a large pot with cold water. Cut baby potatoes in half, or bite-size pieces, and put them into the pot. Bring the potatoes to a boil and reduce to medium-high heat for 10 minutes, or until tender with a fork.
  2. Start on your dressing: in a separate bowl, squeeze half a lemon, add mayo (any kind works), olive oil, pickle brine, and freshly chopped dill. Dice pickles, roughly chop celery, mince the garlic, and add to bowl.
  3. Once the potatoes have cooked through, strain them and leave to cool for a few minutes before putting them in the fridge to cool, along with the dressing mixture.
  4. After 20 minutes, take potatoes and dressing out of the fridge. Taste the dressing, and add salt & pepper. Pour the dressing over cooled potatoes and mix gently.
  5. Serve immediately or cool down further in fridge until ready to serve.
Lemon and Dill Potato Salad

Lemon and Dill Potato Salad

The best side piece

Dig into this fresh and tangy potato salad (if you love pickles, you're in luck).

PREP 30 minutes
TOTAL 1 hour
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 1 bag of red skinned potatoes (aprox 1.5 lbs)
  • 2 celery stalks
  • 1 garlic clove
  • 2 dill pickles
  • 1 tsp pickle brine (from jar)
  • 3 tbsps mayonaise
  • 1 tsp extra virgin olive oil
  • ½ lemon, juiced
  • 1 tsp salt
  • 1 tsp ground pepper
  • ¼ Cup fresh dill
  1. Fill a large pot with cold water. Cut baby potatoes in half, or bite-size pieces, and put them into the pot. Bring the potatoes to a boil and reduce to medium-high heat for 10 minutes, or until tender with a fork.
  2. Start on your dressing: in a separate bowl, squeeze half a lemon, add mayo (any kind works), olive oil, pickle brine, and freshly chopped dill. Dice pickles, roughly chop celery, mince the garlic, and add to bowl.
  3. Once the potatoes have cooked through, strain them and leave to cool for a few minutes before putting them in the fridge to cool, along with the dressing mixture.
  4. After 20 minutes, take potatoes and dressing out of the fridge. Taste the dressing, and add salt & pepper. Pour the dressing over cooled potatoes and mix gently.
  5. Serve immediately or cool down further in fridge until ready to serve.