- 5 lb bag baby gold potatoes, washed and halved
- 2 tbsp freshly minced basil
- 2 tbsp freshly minced dill
- 1 tbsp freshly chopped chives
- 2 tbsp finely minced red onion
- ⅓ cup finely chopped bread + butter pickles
- ¼ cup mayo
- 2 tbsp whole grain mustard
- 3 tbsp bread + butter pickle brine
- Cracked black pepper
Creamy, fresh and full of flavor…what more could you ask for in an herby potato salad!? This dish screams summertime! Bring it to your next gathering or simply make a batch for yourself and enjoy.
Ingredients
Instructions
- Bring a large pot of water to a boil. Add the potatoes and boil until fork tender, about 15-20 min. Drain and rinse with cold water. Place in the fridge to chill while you prep the other ingredients.
- Whisk together the mayo, mustard, pickle brine, and a pinch of pepper.
- Add the herbs, onion, and mayo mixture to the potatoes. Toss until completely combined, then cover and chill for at least 1 hour before serving.
Pair With: