Tangy and creamy with a bite, this potato salad has everything you’re craving for your cook-out side.
Perfect for an easy sidekick for your dinner, with minimal cooking time, so you can get back to enjoying your summer. Pair it with your hot dog, hamburgers, or enjoy it right out of the bowl. Either way, you can skip the pickle on the side, because this potato salad is the whole package.
Ingredients:
1 lb. organic red potatoes
5 Grillo’s® Pickles Dill Spears
¼ cup pickle juice (from Grillo’s® Brine)
½ cup plain greek yogurt, any fat content works
¼ cup Kewpie® Mayonnaise
1 tablespoon salt (or to taste)
1 tablespoon pepper (or to taste)
Chives to garnish (optional)
Instructions:
In a large pot, bring 6 cups of water to a boil.
Peel your potatoes and cut them into chunks.
Put the potatoes into the boiling water and boil for 15 minutes.
While the potatoes are boiling, you can prepare the other ingredients.
Dice your pickles and put them in a large mixing bowl.
Add your pickle juice, greek yogurt, Kewpie® mayonnaise, salt, and pepper to the bowl.
Mix well to combine.
Drain your potatoes and let them cool down in the strainer for 10 minutes. This will also help them dry off.
Once cooled down, add the potatoes to the mixing bowl and stir until combined.
Allow the potato salad to cool and settle in the refrigerator for at least 3 hours before serving.
-Delaney Blomstrom
