Dill Pickle Potato Salad (Vegan)

Name: Dill Pickle Potato Salad (Vegan)
Yield: 4
Ingredients: 1 tbsp pickle brine; 1 tbsp white vinegar; ½ onion sliced thin according to your preference; 2 pounds yukon gold potatoes; 1 Persian Cucumber sliced into chunks; 1/2 cup dill pickles sliced into chunks; 2 tbsp dijon mustard; 2 tbsp dijon mustard; 1 tbsp honey; 1 tbsp honey; 2 tbsp olive oil; 2 tbsp olive oil; 1/2 tsp salt; 1/2 tsp salt; 1 tbsp fresh dill chopped; 1 tbsp fresh dill chopped; 1/2 teaspoon dried dill; 1/2 teaspoon dried dill; 1/2 teaspoon mustard seeds; 1/2 teaspoon mustard seeds; 3 Tablespoons Parsley; 3 Tablespoons Parsley

I dismissed the heavy mayo potato salad when faced with an abundance of pickles and a bag of fingerling potatoes on a 100-degree day in our Ely Hilltop cabin without air conditioning. I went with briny dill pickles and pickled onions instead. The results were excellent, and this dill pickle potato salad goes great with grilled bread and an assortment of pickled vegetables, dips, and spreads for your Vegan guests or burgers and brats for the meat eaters.

All of these ingredients came together quickly, and you can serve the salad at room temperature or chilled based on your preference,

Dill Pickle Potato Salad (Vegan)

Yield: 4

This potato salad has no mayo and no eggs making it perfect for Summer entertaining

Ingredients

1 tbsp pickle brine
1 tbsp white vinegar
½ onion sliced thin according to your preference
2 pounds yukon gold potatoes
1 Persian Cucumber sliced into chunks
1/2 cup dill pickles sliced into chunks
2 tbsp dijon mustard
2 tbsp dijon mustard
1 tbsp honey
1 tbsp honey
2 tbsp olive oil
2 tbsp olive oil
1/2 tsp salt
1/2 tsp salt
1 tbsp fresh dill chopped
1 tbsp fresh dill chopped
1/2 teaspoon dried dill
1/2 teaspoon dried dill
1/2 teaspoon mustard seeds
1/2 teaspoon mustard seeds
3 Tablespoons Parsley
3 Tablespoons Parsley

Instructions

First, put onions in a small bowl cover with pickle brine and vinegar, and set aside.
Next, boil the potatoes. Add them to a pot whole, with skins on, and boil until fork tender. This takes about 15 minutes for small fingerling potatoes.
Drain and cut potatoes into bite-sized pieces.
Drain the onions from the pickling brine and reserve both the brine and the onions.
Make the dressing by combining the reserved brine and vinegar, Dijon mustard, honey, olive oil, fresh and dried dill, mustard seed, and salt in a small bowl and whisk until incorporated.
To a large bowl, add the reserved onions, pickles, cucumbers, and reserved pickled onion. Add ½ the dressing and toss. Then add the potatoes, the rest of the dressing, the parsley, a pinch of salt, and black pepper and toss until well combined.
Serve warm or chilled.