Potato salad with Israeli pickles
Traditional potato salad with tangy diced pickles and a creamy garlic and lemon dressing.
Summer picnickers rejoice! This potato salad knocks out the competition with the uniquely tangy taste of Israeli pickles, fresh garlic, lemon juice and loads of dill. I used a mix of golden, red and purple baby potatoes for added visual appeal, but the salad looks and tastes great with just golden or red potatoes, too.
- 1 pound baby potatoes
- 6 Israeli pickles, diced
- 1-2 garlic cloves, minced
- 1/2 red onion, diced
- Juice of 1/2 lemon
- 2 tablespoons fresh or 1 tablespoon dried dill
- 1/2 teaspoon black pepper
- 1 teaspoon Himalayan sea salt
- Large spoonful of mayonnaise
- Spoonful of brown mustard
Boil potatoes for 20 minutes, or until easily pierced with a fork. Drain and rinse with cold water. (Do not overcook potatoes or the starch cells will explode and you’ll end up with a gummy mess.) Pat dry, and cut into halves or quarters, depending on size preference.
Whisk dressing ingredients until thoroughly combined. Pour over potatoes. Add diced pickles and toss gently to coat.
Refrigerate to allow flavors to be absorbed for at least two hours. Use within 2-3 days.