Gherkin and Dill Potato Salad
Traditional British Recipes

Gherkin and Dill Potato Salad

On the Hob
serves 4

This gherkin and dill potato salad keeps the comfort of tender new potatoes but lifts it with crunchy pickles, fresh herbs and a tangy mustard dressing.

Serve it chilled alongside grilled chicken, burgers, quiche or a spread of picnic bits. The yoghurt lightens the mayonnaise, while a splash of gherkin brine sharpens everything up without making the salad heavy.

SaladSideVegetarianLunchQuick
15 mins prep15 mins cook1 hr total

  1. Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 12–15 minutes until just tender.

  2. Drain well, then leave the potatoes to steam-dry for 5 minutes before cutting larger pieces into bite-sized chunks.

  3. Whisk the mayonnaise, Greek yoghurt, Dijon mustard, vinegar, gherkin brine and a good grind of black pepper in a large bowl.

  4. Fold in the warm potatoes, chopped gherkins, red onion and most of the dill, turning gently so the potatoes stay intact.

  5. Taste and adjust with salt, pepper or an extra splash of brine, then chill for at least 30 minutes and finish with the remaining dill before serving.

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