new potato and rodeo disco pickle salad

New Potato and Pickle Salad

Warmer days are on their way...maybe even warm and sunny, but it IS Scotland and we are OK with taking what we can get.


With the late Spring weather, comes a host of seasonal goodness and around here the arrival of new season new potatoes is a moment to celebrate...with potato salad.


When it comes to side dishes, there are good potato salads, and then there are great potato salads — the kind that people hover around at a BBQ, fork in hand, pretending they’re “just having a little more.” This New Potato and Dill Pickle Potato Salad is firmly in the second camp.


Loaded with buttery new potatoes, punchy Rodeo Disco pickles, and a creamy, tangy dressing that clings to every bite, it’s bold, bright, and just the right amount of rebellious. 


If you’re the kind of person who sneaks extra pickles onto your plate (so us), this one’s for you.

New Potato and Pickle Salad

Prep time

10 min

Cook time

5 min

Servings

4 pers

Category

Side Dish

Origin

United Kingdom

Ingredients

  • 750g new potatoes, scrubbed clean

  • 50g Rodeo Diso Pickles, finely chopped

  • 3 spring onions, sliced thinly

  • 1 small bunch fresh dill, chopped (reserve a few sprigs for garnish)

  • 2 tablespoons capers, drained (optional but excellent)

  • 100g mayonnaise (for even more picklyness, use our pickle mayo recipe)

  • 2 tablespoons sour cream or plain Greek yoghurt

  • 1 tablespoon Dijon mustard

  • 1 tablespoon pickle brine (straight from the jar!)

  • 1 tablespoon of lemon juice

  • ½ teaspoon salt

  • Freshly ground black pepper, to taste

Directions


  1. Boil the Potatoes:


    Place the new potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to the boil, then reduce to a simmer. Cook for 15–20 minutes, or until just tender when pierced with a knife.

  2. Cool and Cut:


    Drain the potatoes and let them cool slightly. While still warm (but manageable), halve or quarter them, depending on size.

  3. Mix the Dressing
    In a large bowl, whisk together the mayonnaise, sour cream (or yoghurt), Dijon mustard, pickle brine, salt, and pepper until smooth.

  4. Assemble the Salad:
    Add the warm potatoes to the dressing and toss gently to coat. Fold in the chopped pickles, red onions, capers, and most of the chopped dill.

  5. Chill or Serve:
    The salad can be served slightly warm, or covered and chilled for at least 30 minutes to allow the flavours to develop.

  6. Garnish:
    Before serving, sprinkle over the reserved dill and a few extra pickle slices if you like.

Tips:

  • If you like a bit more punch, add a teaspoon of horseradish to the dressing.

  • Swap spring onions for red onion for a sharper bite.

  • Add chopped hard-boiled eggs for an even heartier salad.