Dill "Pickle" Potato Salad

Step 1

First boil the potatoes. Add them to a pot whole, with skins on and boil until fork tender. This can take 15-30 minutes depending on how large the potatoes are. Pro tip: put the larger potatoes on the bottom and small on top then cover with water and boil. Once tender, drain water and let cool until ok to touch without getting burned. Cut in bite sized pieces. Reserve until last step.

Step 2

Make the dressing by combining vinegar, dijon mustard, maple syrup, olive oil, dill, salt and green onions in a small bowl and whisking.

Step 3

To a large bowl add the cucumbers and red onion. Add 1/2 the dressing and toss. Then add the potatoes, the rest of the dressing, a pinch of salt and black pepper and half a lemon juiced. Toss until well combined.

Step 4

This salad is good for up to 4 days as the cucumbers and onions get more pickled with time!