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
Place potatoes in a large pot.
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.
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.
In a large bowl, mix mayonnaise, jalapeño, brine, vinegar and dill. Fold in potatoes and onions. Season as you'd like.
Serve at room temperature. Enjoy!
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