Name: Potato Salad with Pickles and Dill
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

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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 notes