• Prep: 10 mins
  • Cook: 20 mins
  • Servings: 4

EASY DILL PICKLE POTATO SALAD

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Ingredients

  • 600g Nanna Tate Baby potatoes
  • 30g fresh dill, roughly chopped
  • 100g cornichons or gherkins, chopped into small pieces
  • 1 medium sized red onion, finely sliced
For the pickle
  • 2 tbsp apple cider vinegar
  • 4 tbsp sugar
  • 4 tbsp water
  • 6 juniper berries
  • 1 bay leaf
  • 4 black peppercorns
For the dressing
  • 1 tbsp Greek yoghurt
  • 1 tbsp mayonnaise
  • ½ tsp Dijon or American mustard
  • 1 tbsp of the cornichon/gherkin juice from the jar
  • Pinch of salt & pepper

Let’s get cooking!

  • Step 1 of 3

    BOIL YOUR TATES

    Put the potatoes into a saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes or until tender. Drain and let the potatoes steam dry and cool. Once cool cut the potatoes in half lengthways and place in a mixing bowl.

    Preheat oven to 180oC / Fan 160oC / Gas 4.

  • Step 2 of 3

    PICKLE THE ONIONS

    Add the ingredients for the pickle in a saucepan and heat on low for 5 minutes to dissolve the sugar. Add the finely sliced red onions and remove from the heat, allow to infuse and cool for at least 30 minutes. Drain the pickle liquid.

  • Step 3 of 3

    DRESSING TIME

    Mix all the ingredients for the dressing together in a bowl and add to the potatoes, stir to dress the potatoes and serve on a large plate or bowl.

    Scatter the pickled red onions over the potato salad, garnish with extra dill and enjoy.

    Great served as part of a BBQ spread, or with grilled meats and salad.

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