Pickle Potato Salad

Recipe

This tasty potato salad will make the perfect addition to your table.

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 10 minutes

Fusion   |   Vegetarian   |   Side

Ingredients

• 750g Baby Potatoes
• 2 hard-boiled Eggs, chopped into quarters
• 1 Red Onion, finely diced
• 6 large Gherkins, diced with 2tbs of brine
• 2 Celery Stalks
• 1tbsp Jalapeño Chilli Jam
• 200g Sour Cream and Chive Dip
• 1tbsp Dijon Mustard
• 1tsp Garlic Powder
• 2tsp Sea Salt
• Cracked Black Pepper to serve
• 5g Chopped Parsley

Method

1. Slice the potatoes into quarters and place them in a large pot of boiling salted water, then reduce to a simmer. Cook for around 8-10 minutes until the flesh is soft.
2. Drain these and allow them to cool.
3. Take a large bowl and combine the potatoes, boiled eggs, diced pickles, red onion and celery.
4. In a separate bowl whisk together the sour cream dip, mustard, pickle juice, herbs, garlic powder, and salt and pepper.
5. Pour the dressing into the large bowl containing the potatoes, mix well and serve.