Recipe
Gherkin & Dill Potato Salad
A crisp, creamy potato salad with chopped gherkins, fresh dill and a mustardy yoghurt dressing — ideal for barbecues, picnics and simple lunches.
Ingredients
Method
15 mins prep15 mins cook60 mins total
Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 12–15 minutes until just tender.
Drain well, then leave the potatoes to steam-dry for 5 minutes before cutting larger pieces into bite-sized chunks.
Whisk the mayonnaise, Greek yoghurt, Dijon mustard, vinegar, gherkin brine and a good grind of black pepper in a large bowl.
Fold in the warm potatoes, chopped gherkins, red onion and most of the dill, turning gently so the potatoes stay intact.
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.
About this recipe
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.
