Potato Salad With Dill, Cornichons & Parsley
A bit of a modern take on the traditional potato salad. It’s much lighter and fresher than the usual suspect. The herbs, cornichons and celery give it freshness, crunch and delicious flavour! Serve it alongside any barbecued meats.
Rate this Recipe
Ingredients
- 1 kg baby potatoes white, unpeeled, quartered
- 1/2 cup dill roughly chopped
- 1/2 cup parsley leaves roughly chopped, plus extra to serve
- 1/2 red onion very finely diced
- 1/2 cup cornichons finely chopped
- 4 celery sticks very finely diced (optional)
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
Dressing
- 1/2 cup greek yoghurt
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
Instructions
- Place the potatoes in a large saucepan, fill to the top with water and salt the water. Bring to the boil, turn the heat right down and simmer for 15 minutes. You don’t want to overcook the potatoes or they will fall apart.
- For the dressing: Place all the ingredients in a bowl and combine. Set aside.
- Drain the potatoes and let them cool down for about 15 minutes. Transfer to a large bowl, add the dressing and toss to coat. Then add the dill, parsley, cornichons, onion, celery (if using), salt and pepper. Mix well.
- Serve topped with some extra chopped parsley.
Keywords