McClure's Pickles Potato Salad
Bring some zing to your BBQ with this McClure's Sweet and Spicy Pickles Roast Potato Salad.
- 1kg baby potatoes, cut in half lengthwise
- 1/4 teaspoon salt
3/4 cup mayonnaise (or vegan mayo)
- 1/4 cup chopped fresh dill
- 4 tablespoons olive oil
4 tablespoons McClure's Pickle Brine
- 1/2 teaspoon ground black pepper
1 cup Sweet and Spicy Pickles
Roast Baby Potatoes for 30mins at 180C
In a mixing bowl mix together the mayonnaise, fresh dill, olive oil, McClure's Sweet and Spicy Pickle brine, and ground black pepper.
Once the roasted potatoes are cooled add them and the Sweet and Spicy pickles. Toss well to combine.
Refrigerate potato salad for at least 2-3 hours before serving.
Serve in a salad bowl and garnish with McClure's Sweet and Spicy Pickles.