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This mustardy, picnic-friendly salad packs a hidden kick thanks to the dash of hot sauce that’s whisked into the dressing. Chopped scallions and dill pickles add plenty of crunch.
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What You Get
Baby gold potatoes
Dill pickle spears
What You'll Need
Salt and freshly ground pepper
Apple cider vinegar
Sriracha or hot sauce
Bring a large pot of salted water to a boil. Cut the potatoes into halves or quarters, depending on size. Roughly chop ¾ cup dill pickle spears. Slice ¾ cup scallions, reserving the rest for another use.
Add the potatoes to the boiling water, and cook until tender when pierced with a fork, about 15 minutes. Drain the potatoes and then shake any excess liquid from the colander.
Meanwhile, in a large bowl, whisk together 2 tablespoons Dijon mustard, 2 tablespoons dill pickle brine, 1 tablespoon apple cider vinegar, 1 tablespoon sriracha, and 1 tablespoon olive oil. Season with salt and pepper.
Fold in the potatoes, chopped dill pickles and scallions to the bowl, until combined and well-coated. Season to taste with salt and pepper. Cover, and refrigerate until cool, at least 40 minutes.
When ready to serve, drizzle the potato salad with more olive oil and heap onto plates.