This very versatile salad brings together a summer backyard cookout or picnic. Plan ahead to chill overnight—that really does bring the flavors together better. See mods below to swap in chicken or tuna for an elevated lunch sandwich.
INGREDIENTS
- 2 1/2 lbs Yukon Gold or red potatoes, cut into bite-size chunks
- 3/4 cup mayonnaise
- 3/4 cup DDP Dilly Beans, drained and chopped (reserve brine)
- 1/4 cup DDP Pickled Red Onions, drained and chopped
- 2 tbsp DDP Spicy Beer Mustard
- 2 tbsp DDP dilly bean brine
- 2–3 hard-boiled eggs, chopped (optional but very classic)
- 2 tbsp fresh dill, chopped
- 1/2 tsp garlic powder
- ¼ tsp celery seed
- Salt and black pepper to taste
INSTRUCTIONS
Cook the potatoes
Place cut potatoes in a pot, cover with cold salted water, and bring to a boil. Cook until fork-tender (10–15 minutes). Drain and let cool slightly.
Make the dressing
In a large bowl, whisk mayonnaise, beer mustard, dilly bean brine, garlic powder, celery seed, fresh dill, salt, and pepper until smooth.
Add mix-ins
Stir in chopped pickled red onions, chopped dilly beans, and chopped eggs, if using.
Combine
Gently fold in the slightly cooled potatoes so they hold their shape but soak up the dressing.
Chill
Refrigerate at least 1 hour (overnight is even better for more incorporated flavor).
Finish & serve
Taste again before serving—add more salt, pepper, or a splash of brine if needed. Garnish with extra dill or chopped dilly beans.
Modify!
Swap the potatoes and eggs for diced cooked chicken and diced celery for a fantastic chicken sally. Could also swap in tuna for tuna salad!