Potato salad is a staple in most BBQs in the back yard, and there are always some different variations at the table. People can particularly speak over their potato salad. Personally, I only have two rules: absolutely no eggs (sorry, I hate them!) And I have to be a bit crispy there.
This Dill Gurke potato salad with crushed potato chips is the perfect recipe for everyone like me who love cucumbers and need a little texture that is added to their potato salad (without eggs!). It is easy to make ahead and will surely be a hit at your next summer meeting.
Key ingredients
When I got older, my love for pickled, salty, spicy foods has grown. I love to involve dill cucumbers in this potato salad, in which they offer a great texture instead of the typical celery and where their associated cucumber solution supplements the acid that normally offers. My favorite -dill cucumbers come from Trader Joe– In my opinion, they are perfectly seasoned.
An allium is essential for every potato salad. I’m not picky about it as long as you add one. Red onions, shallots or green onions are all as delicious in this dish. The reinforcement of the dill taste by adding freshly chopped dill is also a must – please do not have a dried dill here.
Simply recipes / Mihaela Kozaric Sebrek
Chip tips
The finishing touches for this salad are shredded potato chips. They add the perfect amount of crunch to contrast the creamy potato salad base. I like kettle chips best here and the taste of the chip is with you. You can simply go on the cucumber taste, salt and pepper, salt and vinegar or with a dill cucumber chip. Some other brave aromas of chips can compete with the taste of the potato salad, but it’s totally up to them.
Regardless of the taste you choose, add the chips to the potato salad as a set before serving. As soon as they are mixed, they become moist. The salad will still taste good, but it is best when these chips are beautiful and crispy.
Simply recipes / Mihaela Kozaric Sebrek
More recipes for cucumber lovers
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1 pound Baby yellow or red potatoes
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Salt and freshly ground black pepper to taste
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1/2 cup mayonnaise
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1/2 cup chopped Dill Pickles
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1/2 cup rolled red onionShallots or green onions
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1/4 cup chopped Fresh dillPlus more to garnish
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3 tablespoon pickle Brine
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2 tablespoon Dijon mustard
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1/2 teaspoon Garlic powder
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1/2 teaspoon Smoker paprika
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1/4 cup Crushed boiler cooked Potato chips (Level, salt and vinegar or dill cucumber aromated)
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Cooking potatoes:
Put the potatoes in a large saucepan and cover about 1 inch with cold water. Season the water with salt and bring to a boil with medium high cooking. Cook the potatoes until they are tender, 10 to 15 minutes, depending on the size of the potatoes.
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Do the dressing:
Combine the mayonnaise, cucumbers, onions, dill, cucumber salt, mustard, mustard, garlic powder and smoked peppers in a large bowl. Whisk together. Taste with salt and pepper.
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Prepare the potatoes and add:
Drain the potatoes in a colander and let them cool.
As soon as it is cool enough to handle, cut smaller potatoes into two halves and larger ones into quarters. Put the potatoes in the bowl with the dressing. Throw together to ensure that the potatoes are completely covered. Try and add additional salt and pepper as required.
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Cool:
Cover the bowl and cool yourself at least 1 hour or overnight.
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Surcharge:
Remove the potato salad from the refrigerator and add the shredded potato chips, the additional hackdill and a few cracks from black pepper to garnish from the fridge.
Store the remains in an airtight container for up to 5 days.
Do you love the recipe? Let’s star and a comment below!
| Nutritional information (by portion) | |
|---|---|
| 329 | Calories |
| 22g | Fat |
| 29g | Carbohydrates |
| 4G | protein |
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| Nutritional information | |
|---|---|
| Portions: 4 | |
| Amount per serving | |
| Calories | 329 |
| % Daily value* | |
| 22g | 29% |
| Saturated fat 3g | 17% |
| 12mg | 4% |
| 692 mg | 30% |
| 29g | 10% |
| Dietary 3G | 12% |
| Total sugar 4G | |
| 4G | |
| Vitamin C 18mg | 88% |
| Calcium 41 mg | 3% |
| Iron 1mg | 7% |
| Potassium 770 mg | 16% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
