Zucchini Pickle and Potato Salad
Photography by Aaron McLean.
Also called Bread and Butter pickles, the lightly spiced brine makes a great dressing to toss through the warm potatoes along with the sliced pickles and lots of fresh herbs.
Serves: 6
INGREDIENTS
800 grams small waxy potatoes
½ cup zucchini pickles, thinly sliced
½ small red onion, finely chopped
mixed chopped herbs (I used dill and basil)
Dressing
3 tablespoons liquid from zucchini pickles
2 tablespoons olive oil
2 teaspoons Dijon mustard
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
Cook the potatoes in boiling salted water until tender. When cool enough to handle, peel if desired and cut into large pieces, leaving any small potatoes whole. Place in a serving bowl with the sliced pickles and red onion.
Dressing: Whisk everything together in a bowl then pour over the warm potatoes, gently turning them to coat in the dressing. Add the chopped herbs just before serving.
Serve with Hasselback Pork Fillet with Apple, Sage and Bacon.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.