Pickle Potato Salad
I love a good potato salad but sometimes I just need a little more zing. Enter the gherkin (do we call it a gherkin or a pickle?! I don’t know but I love them). It cuts through the richness and alongside the lemon and dill these potatoes are lifted to a new level. Potatoes are a fabulous vessel for flavour and a fab staple for building a nutritious meal. They’re cheap and also the food the highest satiety score (Holt et al. (1995) meaning they will help keep you feeling fuller for longer (especially great for those of you with big appetites or looking to achieve a calorie deficit).
Makes: 4 servings
Ingredients
750g new potatoes
15ml olive oil
2 spring onions
10g dill, stalks removed (about half a usual supermarket pack)
3 tsp mayonnaise
1 tsp Dijon mustard
Zest and juice of 1 lemon
2 gherkins, plus 1 tbsp pickle liquid
Flaky salt and black pepper
Method
Preheat the oven to 180°C.
Cut the new potatoes in half or into bite-sized pieces.
Place onto a baking tray with the olive oil and a pinch of sea salt, and mix to coat. Place in the oven and cook until golden, about 45 minutes, stirring halfway through.
When there's about 5–10 minutes of potato cooking time left, start prepping the dressing.
Finely chop the spring onions, dill, and gherkins.
Put the mayo, Dijon mustard, lemon zest and juice, and gherkin pickling liquid into a bowl and mix until combined.
Add the dill, spring onions, and gherkins to the bowl. Season with salt and pepper to taste.
Once the potatoes are cooked and golden, add them to the dressing and stir until coated.
Nutrition per serving (serves 4): ~205 kcal | ~4.5g protein | ~34g carbs | ~5.5g fat | ~3.5g fibre