Here is the highlight of the meal to bring to a “potluck” type evening or to accompany a good barbecue: the mashed potato salad with pickles and dill.
Oh my goodness, we love this salad!!! I think it’s the pickle and dill flavor or maybe the crunchy side of the potatoes that we like best about this recipe?
Mashed potato, pickle and dill salad
October 5, 2024
Preparation time
10 minutes
Total times
1 hour and 10 minutes
Ingredients
Mashed potatoes
- 680 g. new potatoes
- 1/4 cup olive oil
- 1 tbsp. spoonful of paprika
- 1 tbsp. spoonful of garlic powder
Pickle and dill sauce
- 3 tbsp. spoonful of mayonnaise
- 3 tbsp. spoonful of natural yogurt
- 2 tbsp. tablespoons of diced pickles
- 2 tbsp. tablespoons of diced cucumbers
- 2 tbsp. tablespoons diced French shallots
- 2 tbsp. chopped dill
- 1 tbsp. spoonful of Dijon mustard
- the juice of one lemon
- 1 clove of garlic, diced
- salt and pepper to taste
Instructions
Mashed potatoes
- Preheat oven to 400°.
- In a large pot, boil the water and add the salt and new potatoes. Cook for 20 minutes or until potatoes are tender.
- Drain.
- Place the cooked new potatoes on a baking tray lined with baking paper and mash them with the bottom of a glass.
- Drizzle with olive oil and sprinkle with paprika and garlic powder. Salt and pepper to taste.
- Cook for 40 minutes or until potatoes are crispy.
Dill sauce and pickles
- In a bowl add all the ingredients and mix well.
Salad
- In a bowl, place the mashed potatoes, then 3/4 of the pickles and the dill sauce. Mix well. Salt and pepper (to taste).
- If desired, add the rest of the sauce (to taste)*.
- *Personally I save a small part of the sauce for raw vegetables or for the rest of the salad (if there is any leftover). Then you can add that little extra dip for the next day.
© 2025 Family Recipes
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