Ingredients
1.5 lbs potatoes (russet or Yukon), small
1/2 cup mayonnaise (or light mayo/Greek yogurt)
1 tbsp mustard (Dijon suggested)
1/2 cup shredded carrots
2 large hard-boiled eggs (or 1/2 cup chickpeas for vegan)
1/4 cup chopped pickles (summer or gherkins)
2 tbsp relish
Freshly ground black pepper (to taste)
1 tsp liquid smoke (optional, for halal smokiness)
Instructions
Place potatoes in a pot, cover with salted cold water, and simmer 12-15 minutes until just tender
Drain and plunge into ice water until fully cooled
Pat dry and cut into 1-inch cubes
In a large bowl, whisk mayonnaise, mustard, relish, 2 tbsp pickle juice (reserve from jar), 1 tsp vinegar, black pepper, and optional liquid smoke
Gradually add vinegar (1 tsp at a time) to adjust tangy balance
Fold in cooled potatoes, shredded carrots, and chopped pickles
Notes
Chill salad before serving for 30 minutes to 1 hour
Greek yogurt substitutes make it healthier
Chickpeas replace eggs for vegan version
Liquid smoke is optional for halal diets
- Prep Time: 20
- Cook Time: 25
- Category: Summer Desserts
- Method: Stovetop and Mixing
- Cuisine: American
- Diet: Vegetarian, Halal (with optional liquid smoke)
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg