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Summer Potato Salad

4
20 minutes
20 minutes

This potato salad combines fresh herbs with a salty brine from pickles and pickled jalapenos. It’s also got a bit of sweetness from golden brown cooked onions for the perfect balance of salty, sweet and briny bite!

 

Recipe courtesy of Eggs.ca.

Ingredients

Potato Salad

  • 2 lbs (1 kg) tri-coloured mini potatoes, halved
  • 4 eggs
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) butter
  • 2 small white onions, thinly sliced
  • 2 tbsp (30 mL) thyme leaves
  • 1/3 cup (75 mL) chopped dill
  • 1/3 cup (75 mL) mayonnaise
  • 2 dill pickles, thinly sliced
  • 1 tbsp (15 mL) pickled jalapeno peppers, finely chopped (recipe below)
  • 1 tbsp (15 mL) pickled jalapeno liquid, or to taste
  • 4 tsp (20 mL) salt
  • Pinch black pepper, cracked

Pickeled Jalapeno Peppers

  • 1 cup (250 mL) jalapeno peppers, thinly sliced
  • 1/4 cup (60 mL) granulated sugar
  • 1/4 cup (60 mL) white wine vinegar
  • 1/4 cup (60 mL) water
  • 1 tsp (5 mL) salt

Makes 1 cup.

Instructions

Potato Salad

  1. Place potatoes in a large pot of cold salted water, bring to a boil over medium-high heat, then reduce to low and simmer until potatoes are fork-tender, about 15 minutes. Drain and let cool for 10 minutes.
  2. Cook eggs to just under hard boiled. Let cool; peel, quarter and set aside.
  3. In a medium skillet over medium-low heat, heat oil and melt butter. Add onions and thyme and cook, stirring occasionally, until onions are golden brown, about 15 minutes. Transfer onions to 1 plate and let cool slightly.
  4. In a large bowl, stir together dill, mayonnaise, pickles, pickled jalapenos, pickled jalapeno liquid, and salt. Gently fold in potatoes, onions and eggs. Season to taste with black pepper and serve immediately.

Pickled Jalapeno Peppers

  1. Place jalapenos in a small bowl.
  2. In a medium saucepan, combine sugar, wine, vinegar, water and salt. Bring to a boil over medium heat and cook, stirring occasionally, until sugar has dissolved, about 2 minutes. Pour hot pickling liquid over jalapenos, cover and refrigerate for at least 24 hours before using.

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