Summer Potato Salad

A great recipe for summer BBQs. Adding pickled jalapenos to the salad adds a little extra heat and taste…

Scale

1 kg mini or new potatoes, halved

4 eggs

1 tbsp olive oil

1 tbsp butter

2 small onions, thinly sliced

2 tbsp thyme leaves

1/3 cup chopped dill

1/3 cup mayonnaise

2 dill pickles, thinly sliced

1 tbsp pickled jalapeno peppers, finely chopped (optional)

1 tbsp pickled jalapeno peppers liquid (optional)

4 tsp salt

Pinch black pepper, cracked

Place the potatoes in a large pot of cold salted water, bring to a boil over medium-high heat then reduce to low and simmer until potatoes are fork-tender, about 15 minutes. Drain and let cool for 10 minutes.
Cook eggs to just under hard boiled (approx 5 minutes) Let cool; peel, quarter and set aside.
In a medium skillet over medium-low heat, heat oil and melt butter. Add onions and thyme and cook, stirring occasionally, until onions are golden brown, about 15 minutes. Transfer onions to a plate and let cool slightly.
In a large bowl, stir together dill, mayonnaise, pickles, pickled jalapenos, pickled jalapeno liquid, and salt. Gently fold in potatoes, onions and eggs.
Season to taste with black pepper, to serve.

TIPS: Dress the salad with fresh small celery leaves if available, for some extra flavour and colour.

Keywords: Salad