• 8servings
  • 20minutes
  • 419calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 9 large red potatoes

  2. 2 dill pickles, chopped

  3. 2 green onions, chopped

  4. 2 stalks celery, chopped

  5. 3 tablespoons chopped fresh cilantro

  6. 2 tablespoons dill pickle juice

  7. 2 teaspoons dried dill weed

  8. 1 teaspoon paprika

  9. 1/4 teaspoon kosher salt, or to taste

  10. 1/4 teaspoon ground black pepper

  11. 1/2 cup olive oil

  12. 1/4 cup red wine vinegar

  13. 1 tablespoon Dijon mustard

  14. 1/4 teaspoon paprika, for garnish

Instructions Jump to Ingredients ↑

  1. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Chill the potatoes in cold water, and chop into cubes when cool enough to handle.

  2. Transfer the potatoes into a large salad bowl, and toss lightly with dill pickles, green onions, celery, cilantro, dill pickle juice, dried dill, 1 teaspoon paprika, salt, and pepper. In a bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard, and pour the dressing over the potato mixture. Toss again to coat all ingredients with dressing. Sprinkle with 1/4 teaspoon paprika.


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