Bread and butter pickles add an appealing texture and vinegary kick; Creole mustard and a dash of hot sauce balance the sweetness. For the best flavor, chill this salad a few hours (or up to one day) before serving, so the flavors meld.
Recipe information
Yield
4 Servings
Ingredients
2
pounds Yukon gold potatoes, peeled, halved crosswise
1
tablespoon plus 1 teaspoon kosher salt
1
/2 small red onion, finely chopped
2
celery stalks, finely chopped
2
scallions, finely chopped
3
/4 cup mayonnaise (preferably Duke’s)
1
/3 cup bread and butter pickles, finely chopped
1
/4 cup finely chopped dill
3
tablespoons Creole or spicy brown mustard
Dash of hot sauce
1
/2 freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Place potatoes in a large pot and cover with 3" cold water; add 1 Tbsp. salt. Bring to a boil, reduce heat, and simmer until tender 15–20 minutes. Drain; let cool slightly, then, cut into 1 1/2" pieces.
Step 2
Whisk onion, celery, scallions, mayonnaise, pickles, dill, mustard, hot sauce, 1/2 tsp. pepper, and remaining 1 tsp. salt in a large bowl. Add potatoes and toss to coat. Serve with Nashville Hot-Style Fried Chicken (click for recipe).