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From Market to Plate: Dill Pickle Potato Salad

Have you ever tried to decide between potato salad and cucumber salad for a pot luck? Now, you no longer have to. This week, we are sharing with you a delicious slightly sweet and very tangy recipe for DILL PICKLE POTATO SALAD.

Pickles have always been a favorite for some and are having a bit of a moment with the pickle version of charcuterie boards loaded with every style and flavor of pickle all over social media. However, we have a secret: this salad doesn't contain any premade pickles. That's right. Fresh cucumbers, red onions, and red potatoes are stirred together in this salad with a dill loaded dressing that will make every pickle lover happy. It's fresh and light and perfect for every summer pot luck. Pick up some cucumbers at this week's Burke Area Farmers Market and give it a try.

Dill Pickle Potato Salad

1 pound small red potatoes, halved or quartered, depending on size 1 large english cucumber, sliced thinly 1/2 red onion, sliced thinly 2 tablespoons white vinegar 2 tablespoons dijon mustard 2 tablespoons maple syrup 2 tablespoons olive oil 1/4 teaspoon salt 2 tablespoons chopped fresh dill 2 green onions chopped (white and green parts)

Boil the potatoes until tender; drain and allow to cool. Combine vinegar, dijon mustard, maple syrup, olive oil, dill, salt and green onions in a salad bowl.

Add cucumbers and red onion; stir to coat with dressing.

Add the cooled potatoes and toss until well combined.

*Salad is good for up to 4 days as the cucumbers and onions get more pickled with time!*

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