Warm Dill Pickle Potato Salad
Warm Dill Pickle Potato Salad is a salad recipe ready in 40 min. It makes 4 servings, each 250 kcal with 5 g protein. Beginner level, 9 ingredients.
Recipe by @bitesofberi, adapted and measured by Cookpath.
- 40 mintotal
- Beginnerlevel
- 250kcal a serving
- 5 gprotein
What is Warm Dill Pickle Potato Salad
A warm potato salad of sliced boiled potatoes in a dressing of stock, onion, vinegar and mustard, with pickles and fresh dill.
- Salads · Vegetarian
- Boiling
How to make Warm Dill Pickle Potato Salad
Tips from the cook
- Peel and slice the potatoes while still hot so they soak up the dressing.
- The dressing should taste a little too salty and acidic, or the salad turns bland.
- Beef stock gives a more flavourful dressing if you are not vegetarian.
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Warm Dill Pickle Potato Salad substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Onion2 options
- Leek, white and light-green part 1:1 by volume
Still an allium; raw dishes.
- Fennel bulb, finely diced 1:1 by volume
Sweet aniseed note; raw dishes.
Vegetable stock2 options
- Celery-free vegetable stock (check label) 1:1 by volume
- Water + salt + pinch of herbs 1:1
Less depth.
Dijon mustard2 options
- Whole grain mustard 1:1
Texture.
Still contains mustard.
- Honey + vinegar (for mustard allergy) 1 tsp dijon = 1/2 tsp honey + 1/2 tsp vinegar
No mustard heat, no emulsifying.
Pickles1 option
- Cucumber slices (+ a splash of vinegar for tang) same amount
Loses fermented flavour.
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