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Potato Salad

Creamy, tangy potato salad with tender baby potatoes
Fresh dill and crunchy gherkins in a garlic-mustard swirl
Comforting, bright, and perfect for any picnic or dinner table

side dish ⏱ 40 min 320 kcal / portion 45.0 g carbs / portion (estimated) vegetarian eggmilkmustard 🔗 Original source

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Potato Salad
v5 · rb0e705f985 20260727Z1751 Potato Salad 🥗 2 tbsp celery salt fine sea salt to taste black pepper to taste 🔪 cut in half baby new potatoes and garlic 🍳 ⏱ 12-14 min boil baby new potatoes with garlic, celery salt, and sea salt until tender 🍳 drain and cool the potatoes until just warm 🌀 stir dressing ingredients with salt and black pepper 🌀 mix gherkins, dill and olive oil with salt and pepper 🍳 mix warm potatoes into the dressing 🍽 layer 1/3 of the potato mixture on a platter and spoon over 1/3 of the gherkins and caraway 🍽 layer and repeat until all potato mixture and gherkins and caraway are used up ⏳ serve right away or refrigerate until needed 1.4 kg baby new potato 1 piece garlic 150 g mayonnaise 150 g greek yoghurt 2 tbsp white wine vinegar 3 tsp dijon mustard 1 tsp maple syrup 1 piece red onion 60 g gherkin 10 g dill 75 ml olive oil 1½ tsp caraway seed baby new potato, garlic gherkin, dill, olive oil, caraway seed
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Preparation steps

  1. cut in half baby new potatoes and garlic
  2. boil baby new potatoes with garlic, celery salt, and sea salt for 12-14 min until tender
  3. drain and cool the potatoes until just warm
  4. stir dressing ingredients with salt and black pepper
  5. mix gherkins, dill and olive oil with salt and pepper
  6. mix warm potatoes into the dressing
  7. layer 1/3 of the potato mixture on a platter and spoon over 1/3 of the gherkins and caraway
  8. layer and repeat until all potato mixture and gherkins and caraway are used up
  9. serve right away or refrigerate until needed

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