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Egg and Dill Pickle Potato Salad with a Side of Fireworks

If one is going to make potato salad on the Fourth of July in the United States of America make sure you purchase your fresh dill at least a couple days ahead of time as everyone else apparently has the same idea the day before.

After three stores I triumphantly found my dill and returned home with my garden bounty and three pounds of potatoes.

That it was a surprise to me that everyone and their cousin was making potato salad reminded me that I may be adventurous eater and cook but sometimes I am a little out of step with main stream concepts for standard holiday meals.

I did however volunteer to bring the potato salad to the pre-fireworks dinner party – but only because I had a collection of potato salad recipes from various cooking magazines I wanted to try. In the end – I made none of those recipes but made up my own.

Can a potato salad truly be called a salad without other vegetable kingdom counterparts in the bowl with it? I thought not so I gave my salad a little crunch with red onion, celery, and a giant dill pickle.

I am pretty proud of the result and firmly believe it to be a crowd pleaser with a little bit for everyone – not too much mayo, a little mustard, some egg yolks, fresh herbs and garlic.

The result a nice even bodied, smooth crunch with an herby kick and acidic spike that finishes without the heavy goop of southern traditional or super tang of a German style.

In the end it is a pretty tasty potato salad.

Egg and Dill Pickle Potato Salad

2.5 pounds of red potatoes skinned

5 hard boiled egg yolks

1/2 medium red onion, finely chopped

2 stalks celery, finely chopped

2 large or 3 small to medium dill pickles, finely chopped

1/4 cup dill pickle juice

1/2 cup mayonnaise

1 1/2 tbsp Dijon mustard

1/4 tsp ground yellow mustard powder

1 tsp paprika

1/4 tsp fresh ground black pepper

1/2 cup fresh dill, finely chopped

1/4 cup fresh parsley, finely chopped

1/4 cup roasted garlic cloves, finely chopped

1 tsp sea salt

Step 1:

Skin and boil the potatoes for 20 minutes or until you can easily pierce them with a fork. Drain and let cool. Meanwhile, if you do not already have roasted garlic lying around, cut the top off an entire bulb of garlic, place it on a baking sheet, drizzle it with olive oil and bake for 20-30 minutes.

Step 2:

Boil eggs and remove yolks from the whites.

Step 3:

Chop all your vegetation and herbs, including the roasted garlic cloves.

Step 4:

In a mixing bowl combine pickle juice, mayo, Dijon mustard, mustard powder, black pepper, salt, paprika, parsley, dill and garlic to form a dressing.

Step 5:

Put the potatoes in a bowl and break them up into chunks using a wooden spoon. Using your fingers squish the egg yolks over the potatoes. Mix together until the egg is evenly dispersed amongst the potato.

Step 6:

Add chopped vegetables, pickle and dressing mixture – mix gently until everything is evenly mixed together.

Step 7:

Refrigerate until just before serving.

Step 8:

Enjoy with friends – this recipes makes 8 to 10 servings.





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