Ingredients
Scale
- 2 lbs waxy potatoes
- ¾ cup mayonnaise
- 2 tbsp mustard
- 2 tbsp vinegar or lemon juice
- 1 small red onion, diced
- ¼ cup cornichons or dill pickles, chopped
- 2 tsp pickle juice
- 2 pieces scallions, chopped
- Kosher salt
- Pepper
- Chives, for garnish
- Paprika, for garnish
Instructions
- Cut the waxy potatoes into even chunks. Bring a large pot of heavily salted water to a boil.
- Boil the potatoes for 10–12 minutes until just fork-tender.
- Drain the potatoes and spread them on a tray to cool completely.
- In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, pickle juice, diced red onion, chopped pickles, and scallions. Taste and adjust the seasoning as needed.
- Once the potatoes are cool, add them to the bowl. Use a spatula to fold gently.
- Let the salad sit for 10–15 minutes to allow the flavors to meld.
- Season with salt and pepper to taste. Top with chopped chives and a dusting of paprika just before serving. Serve cool or at room temperature.
Notes
For added flavor, include crispy bacon bits or sunflower seeds. This salad can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg