Dill Pickle Vinaigrette Potato Salad
prep time: 30 mins / Cook time: 15 mins / serves 6-8
People tend to have strong opinions on potato salad, whether they love it or despise it. And it makes sense - while your grandma's creamy, mayo-heavy potato salad may always have a place in your heart, its definitely not always a crowd-pleaser. However, this version using Cookwell's Dill Pickle Potato Salad is a fresh take on potato salad that tastes just that - fresh. It makes the perfect side dish for any gathering, no matter the season. It's also so good you may just eat the whole thing in one sitting - y'all will see what we mean!
Ingredients
- 5 mini cucumbers or 1 English Hothouse Cucumber
- ½ white or yellow onion
- ¼ cup packed fresh dill
- ½ cup Cookwell Dill Pickle Vinaigrette
- ½ lb. baby red potatoes
- ½ teaspoon salt
- ½ teaspoon pepper
- ¾ cup chilled mayonnaise, preferably Duke's
Directions
- Thinly slice cucumbers and onion and add to a large bowl.
- Add the chopped fresh dill and pour in the Dill Pickle Vinaigrette.
- Cover and chill in the fridge for 30 minutes.
- Boil the baby potatoes until soft and easily pierced with a fork, about 15 minutes. Once done, remove from water, put on ice, and allow them to cool all the way down.
- In a separate bowl, add the sliced potatoes, salt, pepper, chilled mayo and the dill pickle mix. Stir, serve, and enjoy!