Prep Time: 20 mins Total Time: 45 mins Serves: 10-12 as a side
Ingredients: Resource from allrecipes.com
9 large red potatoes, cut in half and cooked with skin on
2 dill pickles, chopped
2 green onions, chopped
2 stalks celery, chopped
5 radishes, sliced thinly (keep slices as a topping)
3 tablespoons chopped fresh cilantro
2 tablespoons dill pickle juice
1 tbsp fresh dill or 1 tsp dried dill, chopped
1 teaspoon paprika
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon ground black pepper
Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon paprika, for garnish (optional)
Preparation:
Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Chill the potatoes in cold water, and chop into cubes when cool enough to handle.
Transfer the potatoes into a large salad bowl, and toss lightly with dill pickles, green onions, celery, cilantro, dill pickle juice, dill, 1 teaspoon paprika, salt, and pepper.
In a bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard, and pour the dressing over the potato mixture. Toss again to coat all ingredients with dressing. Sprinkle with 1/4 teaspoon paprika and sliced radishes.