Dill Pickle and Potato Salad (with no mayo!)

No ratings yet

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

Cook Time15

Total Time25

Course: BBQ, lunch, Salad

Cuisine: American, BBQ, Vegan

Diet: Vegan

Servings:

Calories: 285kcal

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 tbsp Extra Virgin Olive oil , 1 tbsp 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 tbsp Fresh Parsley, 4 tbsp 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.

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.