Spicy Dill Pickle Potato Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Emeril Lagasse’s recipe. Emeril makes his own pickles – I use Gedney State Fair, Norwegian Hot Dills. Prep time includes refrigeration time. Ingredients:
3 pounds small yukon gold potatoes, well scrubbed and quartered |
1 1/2 teaspoons salt |
1/2 cup mayonnaise |
1/4 cup sour cream |
2 tablespoons buttermilk |
2 tablespoons dijon mustard |
2 teaspoons spicy dill pickle juice |
1 teaspoon minced garlic |
1 teaspoon chopped fresh dill |
1/4 teaspoon ground black pepper |
pinch cayenne |
3 hard boiled eggs, peeled and cut into 1/2-inch pieces |
1/2 cup chopped spicy dill pickles |
1/3 cup chopped red onions |
Directions:
1. In a large pot, combine the potatoes with 1 teaspoon of salt and enough water to cover by 1-inch. Bring to a boil. Lower the heat and simmer until the potatoes are fork tender, 10 to 12 minutes.
2. Drain and let cool slightly.
3. In a bowl, whisk together the mayonnaise, sour cream, buttermilk, mustard and pickle juice. Add the garlic, dill, remaining 1/2 teaspoon of salt, pepper, and cayenne, and whisk to combine.
4. Place the potatoes in a large bowl and add the dressing, tossing to coat evenly.
5. Add the eggs, pickles, onions and toss to combine.
6. Adjust seasoning, to taste.
7. Refrigerate until cool, 2 to 3 hours, before serving.
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