Categories: Sides

Ingredients

• 3 lbs. small new potatoes
• Pinch of salt plus 1/2 tsp, divided
• 1/2 cup mayo
• 2 tbsp. yellow mustard
• 1 tbsp. dill pickle brine
• 2 tbsp. finely chopped dill pickles
• 1/4 cup chopped spring onions or scallions
• 3/4 tsp black pepper

Directions

1. Place potatoes in a large pot and cover with water by 2 inches. Add a pinch of salt and bring to a boil. Cook until tender, 8-12 minutes. Drain and rinse with cold water. Let stand until almost cool, about 30 minutes.

2. Whisk mayo, mustard and pickle brine in a small bowl.

3. Cut the potatoes into 1-inch pieces and transfer to a large bowl. Mash them halfway so there are still some chunks. Fold in the dressing, pickles, spring onions, pepper and the remaining 1/2 tsp salt. Chill for at least 30 minutes before serving.

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