Creamy Dill Tater Salad

Creamy Dill Tater Salad

Prep Time: 20 Min
Cook Time: 20 Min
​Chill Time: 1 Hour

Yields: 4 + Servings

What You Need

• 5 C Yellow Potatoes (see recipe)
• 4 Large, Free-Range Eggs
• 1/2 Large Red Onion (or 1 small), diced
• 2 Large Green Onions (3 small), sliced
• 2 stalks Celery, diced
• 2 Garlicky Dill Pickles, diced
• 2 1/2 Tbsp. Fresh Dill, chopped
• 2 1/2 Tbsp. Fresh Parsley, chopped
• 1/2 C Pickle Juice
• 1/4 C Mayonnaise
• 1 Heaping Tbsp. Full Fat Sour Cream
• 1 1/2 Tbsp. Gravelbourg Savory Dill Pickle Mustard
• Himalayan Salt & Cracked Pepper

Notes

• Once again, I was too focused on videos and neglected to take enough photos of the process. I hope the recipe is clear and speaks for itself. I will work harder at ensuring I get pictures of every part of the process.
• The mustard I used was gifted to me by Gravelbourg Mustard, a fabulous Canadian company. It's a specialty flavour. I've linked their website below. You can simply substitute a good Dijon mustard in place of the Savory Dill if needed but definitely give them a look. Amazing products!
• https://gravelbourgmustard.ca/

Directions

• 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!

HAPPY VEG