Ingredients
Equipment
Method
- Cook the Potatoes
- Peel (optional) and cut potatoes into bite-size chunks.
- Place in a pot, cover with salted water, and bring to a boil.
- Cook 15–20 minutes, until fork-tender.
- Drain and let cool slightly.
- Boil the carrot until half soft.
- Prepare the Dressing
- In a large bowl, mix mayonnaise, mustard, pickle juice, salt, and pepper.
- Combine
- Add warm (not hot) potatoes to the bowl.
- Gently fold to coat.
- Add Eggs & Pickles
- Fold in chopped eggs, pickles, and onion.
- Finish & Chill
- Stir in fresh herbs.
- Taste and adjust seasoning.
- Chill 30–60 minutes before serving for best flavor.
Nutrition
Notes
Creamier salad: mash a few potato chunks into the dressing
More tang: add extra pickle juice or chopped pickles
Lighter feel: replace ¼ cup mayo with plain yogurt or plant yogurt
Keeps well: lasts 3 days refrigerated
More tang: add extra pickle juice or chopped pickles
Lighter feel: replace ¼ cup mayo with plain yogurt or plant yogurt
Keeps well: lasts 3 days refrigerated
