Lemon & Dill Potato Salad with Cocktail Gherkins
- Preparation Time: 15 mins
- Ready In: 35 mins
- Serves: 4-6 people
Not an average potato salad. This one swaps the heaviness for something sharper and lighter- tangy cocktail gherkins, fresh dill, a lemon-mustard yoghurt dressing, and a good hit of black pepper. No mayo. No apologies. Make it today, eat it tomorrow. It only gets better overnight.
Method
- Wash the salad potatoes and place them in a large pot of lightly salted cold water. Bring to a boil and cook for 15-20 minutes until tender when pierced with a knife. Drain and set aside to cool slightly. If your potatoes are on the larger side, halve or quarter them so they absorb the dressing evenly.
- In a large bowl, combine the olive oil, yoghurt, lemon juice and zest, mustard, finely chopped red onion, chopped gherkins, half of the gherkin brine, and a generous amount of salt and pepper. Stir well until everything is combined into a loose, tangy dressing.
- Add the warm potatoes to the dressing and stir gently until every piece is well coated. Taste and adjust the seasoning. It should be punchy, so don’t be shy with the salt and pepper.
- Cover the bowl and refrigerate overnight, or for at least 4 hours. This is the step that makes the dish. The potatoes absorb the dressing as they sit, and the gherkin brine, mustard, and lemon meld into something delicious.
- Give it a good stir, scatter over the fresh dill, and finish with a crack of black pepper. Serve cold or at room temperature
Ingredients
1 kg salad potatoes
1 jar Perelló cocktail gherkins, roughly chopped (keep the brine)
1 small red onion, finely chopped
1 small bunch of fresh dill, chopped
2 tbsp Greek-style yoghurt
1 tbsp mild French mustard
1 lemon (zest and juice)
3 tbsp Perelló extra virgin olive oil
Salt, to taste
Plenty of freshly ground black pepper
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