Dill Potato Salad
Total Time: 00h 35m
Hands-on Time: 00h 15m
Makes: 4 servings
Your search for the perfect summertime side dish has come to an end. This dill potato salad offers the zesty crunchiness of celery, onion and cornichon pickles. Speckled with a simple marriage of colors and flavors from dill seed, sea salt and black pepper.
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Ingredients
- 1 teaspoon Frontier Co-op® Organic Medium-Grind Black Pepper
- 2 pounds small new red potatoes, washed and halved
- 2 stalks celery, chopped
- 1 small red onion, chopped
- 1/2 cup cornichon pickles, chopped
- 1 teaspoon Frontier Co-op® Table-Grind Sea Salt
- 2 teaspoons Frontier Co-op® Organic Whole Dill Seed
- 1 cup mayonnaise (traditional or vegan)
- 1 teaspoon Italian parsley, chopped
Directions
- In medium bowl, combine remaining ingredients. Add potatoes and stir to coat. Chill thoroughly for at least 1 hour before serving.
- Place potatoes in medium saucepan and cover with cold water. Bring to a boil and cook for about 15 to 20 minutes, until potatoes are tender when pierced with a fork. (Be careful not to overcook or potatoes will be mushy.) Drain potatoes and set aside to cool.
