Potato salad

By Lynn Crawford
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The very best recipe to use all summer long! 



  • 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


  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! 

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