Creamy Dill Tater Salad (Edit recipe)

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After tasting Gravelbourg Mustard's Savory Dill, I knew a tater salad was in order! Tender taters dredged in pickle juice along with fresh veggies, gorgeous herbs, eggs, and a creamy dressing of mayo, sour cream, and pickle mustard.

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Original Recipe

PREP TIME

1 hour and 20 minutes

COOK TIME

20 minutes

INGREDIENTS

14

Serves: 4

Ingredients

5 cups Yellow Potatoes, + 1 Tsp. Himalayan Salt. See Recipe
0.5 cup Dill Pickle Juice
4 whole Egg, Large, free-range & organic, local is best.
1 whole Red Onion, diced
2 whole Green Onion (Scallion), Sliced. I had huge ones, use 3 if yours are small!
2 whole Celery, diced
2 whole Whole Kosher Dill Pickles - Jersey Pickles, Any large, garlicky dill pickles will work!
2.5 Tbsp Dill, Fresh, chopped
2.5 Tbsp Parsley, chopped
0.25 cup Mayonnaise
1 Tbsp Sour Cream, full fat
1.5 Tbsp Savoury Dill Pickle Mustard - Gravelbourg
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the potatoes, peel them and cut them in half lengthwise. Cut each half in half again lengthwise and chop each piece in to 3 equal sized cubes / pieces. Add your potatoes to a medium sized pot along with a teaspoon of pink salt. Fill with enough cold water to cover them by about an inch and get them on the stove to boil. Once boiled, cook until just about perfectly fork tender. Anywhere from 12 minutes on. Check them often after 10 minutes to avoid overcooked, mushy taters.
In the meantime, get your eggs in to a small pot and cover them with cold water. bring to a boil and once boiled, let them go for about 5 minutes, remove them from the heat, and cover them for 5. Strain and cover with cold water along with some ice cubes to cool them off.
Back to the potatoes, once they're ready, strain them and add them to a large mixing bowl. Pour in your pickle juice and toss them quite a few times in that juice to get them nice and coated. Once that's done, transfer them to a baking sheet along with the juice while you take care of everything else.
Carefully crack and peel your eggs. Once peeled, give them a chop.
SALAD - Add the slightly cooled taters and pickle juice back to the same mixing bowl and then add all of your diced veggies, eggs, and herbs. Toss before adding the mayo, mustard, and sour cream. Continue to toss until creamy and gorgeous. Season to taste with salt & pepper. Cover and refrigerate for a minimum of one hour to let those flavours come together. Taste prior to serving and adjust seasoning if needed. Garnish with fresh dill and ENJOY!

Notes

The mustard I used was gifted to me by Gravelbourg Mustard, a fabulous Canadian company. It's a specialty flavour. You can simply substitute a good Dijon mustard in place of the Savory Dill if needed, but definitely give them a look. Amazing products!
Always remember to let your tater salad refrigerate for a while before eating it. It gets better as it sits and is even better the second day.
Prep time includes 1 hour of refrigeration prior to serving!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	396
Fat:	14 g
Carbohydrates:	59 g
Protein:	8 g
Cholesterol:	13 g
Sodium:	803 mg
Fiber:	5 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.