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