Go Back
–+ servings
A large bowl of potato salad with peas, sugar snap peas, dill and pickles mixed through it. There is a large jar of dill pickles in the background.
Print Recipe
No ratings yet

Dill Pickle and Potato Salad (with no mayo!)

The perfect BBQ salad. Tangy dill pickles, tender new potatoes and loads of fresh herbs and peas all in a delicious dill pickle dressing.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: BBQ, lunch, Salad
Cuisine: American, BBQ, Vegan
Diet: Vegan
Servings: 4
Calories: 285kcal
Author: Louise-Claire Cayzer

Equipment

Ingredients

  • 750 g New Potatoes
  • 100 g fresh green peas or frozen peas
  • 100 g sugar snap peas or mange tout
  • 100 g Dill Pickles finely chopped
  • 4 tablespoon fresh dill
  • 50 g Spring Onions scallions
  • 2 tablespoon Fresh Parsley finely chopped

For the Dressing

  • 100 ml Pickle Juice From the pickle jar
  • 3 tablespoon Extra Virgin Olive oil
  • 1 tablespoon dijon mustard
  • Salt & Pepper to taste
Metric - American

Instructions

  • Simmer the new potatoes whole (with skins on) in boiling water until tender.
    750 g New Potatoes
  • Steam the peas (above the boiling potatoes if you can). Refresh under cold water.
    100 g fresh green peas, 100 g sugar snap peas
  • Drain and refresh the potatoes and asparagus under cold water to stop them boiling and cool them down a little.
    750 g New Potatoes
  • Make the Pickle Juice Dressing in a little jar by combining the pickle juice, olive oil, dijon mustard and a little salt. Mix well.
    100 ml Pickle Juice, 3 tablespoon Extra Virgin Olive oil , 1 tablespoon dijon mustard, Salt & Pepper to taste
  • Chop the potatoes roughly and mix with half the dressing in a large bowl. Set aside to cool down.
  • While the potatoes cool, finely chop the parsley, spring onions, dill and dill pickles,
    100 g Dill Pickles, 50 g Spring Onions, 2 tablespoon Fresh Parsley, 4 tablespoon fresh dill
  • Add all the salad ingredients into a bowl and mix gently . Add more dressing and mix avain.
  • Taste and add more salt or pepper or pickle juice to taste.

Notes

Here are some easy swaps and variations you can add to this dill pickle potato salad recipe:
  • Different potatoes -if you're wanting to make this with large potatoes, choose a waxy variety.
  • Other Onions: Choose whichever mild salad onion is easily available for you to find. Red onions or those extra large white onions are both delicious as are fresh chives.
  • Alternative mustards: - Choose a grainy mustard or yellow mustard to replace the dijon.
  • Extra Pickle Flavor: Add a tablespoon or more of sweet pickle relish to the salad before tossing it.
  • Extra tangy: Add fresh lemon juice or white wine vinegar to the dressing. Especially useful to do if you don't have enough for a full cup pickle brine.

Nutrition

Calories: 285kcal | Carbohydrates: 42g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 635mg | Potassium: 983mg | Fiber: 7g | Sugar: 5g | Vitamin A: 839IU | Vitamin C: 68mg | Calcium: 68mg | Iron: 3mg