-
Prep time
20 minutes
-
Cook time
12 minutes
-
Serves
10
Author Notes
This is the best potato salad that I have made! My twist on traditional creamy potato salad included dill, chopped pickles and broccoli. If you are worried about cutting carbs the addition of cooked broccoli will be a tasty addition. —jodiloves
Continue After Advertisement
Ingredients
-
Pinch of salt
-
5
medium Yukon Gold potatoes, chopped into 1/2 inch pieces
-
6
broccoli crown stalks, chopped into 1/2 inch pieces (about 2 cups)
-
2
celery stalks, chopped
-
1/3
medium cucumber
-
1 cup
light mayonnaise
-
1 tablespoon
yellow mustard
-
1 cup
dill pickles, drained and chopped
-
1/2 cup
pickle juice
-
2 tablespoons
fresh dill, chopped
-
1 tablespoon
fresh chives, chopped
Directions
-
Heat water with a pinch of salt in a large sauce pan until boiling. Add potatoes and cook until just tender, about 10 minutes. Add broccoli stalks and continue to cook for about 2 minutes until broccoli is just tender. Drain and rinse with cold water.
-
Meanwhile, add celery, cucumber, mayo, mustard, pickles, pickle juice, dill and chives to a large serving bowl and combine.
-
Once the potatoes and broccoli have cooled and drained, add to the mayo mixture and combine. Salt to taste.
-
Chill in the fridge for one hour. Stir again and add a pinch of dill and chive to the top for a garnish and serve.
See what other Food52ers are saying.