Dill Potato Salad
Your search for the perfect summertime side dish has come to an end. This dill potato salad offers the zesty crunchiness of celery, onion and cornichon pickles. Speckled with a simple marriage of colors and flavors from dill seed, sea salt and black pepper.
Ingredients
- 1 tsp Frontier Co-op® Organic Medium-Grind Black Pepper
- 2 lbs small new red potatoes, washed and halved
- 2 stalks celery, chopped
- 1 small red onion, chopped
- 1/2 cup cornichon pickles, chopped
- 1 tsp Frontier Co-op® Table-Grind Sea Salt
- 2 tsp Frontier Co-op® Organic Whole Dill Seed
- 1 cup mayonnaise (traditional or vegan)
- 1 tsp Italian parsley, chopped
Instructions
- In medium bowl, combine remaining ingredients. Add potatoes and stir to coat. Chill thoroughly for at least 1 hour before serving.
- Place potatoes in medium saucepan and cover with cold water. Bring to a boil and cook for about 15 to 20 minutes, until potatoes are tender when pierced with a fork. (Be careful not to overcook or potatoes will be mushy.) Drain potatoes and set aside to cool.