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Dill Potato Salad

u003c!u002du002d wp:paragraph u002du002du003enu003cpu003eYour 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.u003c/pu003enu003c!u002du002d /wp:paragraph u002du002du003e
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients Method

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

Method
 

  1. In medium bowl, combine remaining ingredients. Add potatoes and stir to coat. Chill thoroughly for at least 1 hour before serving.
  2. 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.