Potato salad

By Lynn Crawford
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

The very best recipe to use all summer long! 

SERVES
6
 TO
8

Ingredients

  • 2 lbs. mini potatoes, halved
  • Salt and cracked pepper, to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 1 large white onion (about 1 lb.), thinly sliced
  • 2 tablespoons fresh thyme leaves
  • 1/3 cup mayonnaise
  • 1 tablespoon finely chopped pickled jalapeño, or more to taste
  • 1 tablespoon pickled jalapeño brine
  • 1 tablespoon red wine vinegar
  • 1/3 cup chopped dill

Directions

  1. Place potatoes in a large pot. 
  2. Cover with cold water. Season with salt. Bring to boil, then reduce heat to maintain a simmer. Cook until tender, 10 minutes. Drain and spread out on a baking tray to cool.
  3. While potatoes are cooking, heat oil and butter in a frying pan over medium heat. Add onion and thyme. Cook, stirring, until golden brown, 25 to 30 minutes. Season. (Lower heat if they’re browning too quickly.) Transfer to a plate. Cool.
  4. In a large bowl, mix mayonnaise, jalapeño, brine, vinegar and dill. Fold in potatoes and onions. Season as you'd like. 
  5. Serve at room temperature. Enjoy! 

Watch The Marilyn Denis Show Daily at 10am ET on CTV

Follow Lynn Crawford: