Insalata di patate e cetriolini all’aneto

Ingredienti

• 1.5 lbs. baby yukon gold potatoes (quartered; see note 2)
• 3 hard boiled eggs (chopped)
• 1/2 cup chopped dill pickles (see note 1)
• 1/2 cup chopped celery (chopped)
• 1/2 cup chopped red onion (sub with green onion or chives)
• 1/4 cup mayonnaise (see note 3)
• 1/4 cup sour cream (see note 3)
• 2 tablespoons dill pickle brine (see note 1)
• 1.5 tablespoons Dijon mustard
• 1.5 tablespoons chopped fresh dill
• 1/2 teaspoon sea salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

Preparazione

1. 1

   Cook the potatoes: Place the chopped baby gold potatoes in a large pot and fill with enough water to cover the potatoes by an inch. Place the lid on and cook over high heat until boiling. Remove the lid and reduce the heat to medium, and cook for 10-15 minutes or until the potatoes are tender enough to pierce with the tip of a knife. You want the potatoes to be tender but not mushy so that they hold their shape. Drain well in a colander, then place in a large bowl. Cook the potatoes with 1/2 tablespoon of sea salt for added flavor.

2. 2

   Add the eggs and veggies: Place the chopped hard boiled eggs, dill pickle, celery and red onion to the bowl of potatoes and set aside.

3. 3

   Prepare the dressing: Whisk the mayonnaise, sour cream, dill pickle brine, Dijon mustard, chopped dill, salt and pepper until well incorporated in a small bowl. Add the dressing to the potatoes and toss gently until well coated. Taste and add salt and pepper as needed. Chill for 1-2 hours or overnight before serving to enhance the flavors. Enjoy!