The sun is out, and it’s starting to get warmer… which means it’s time to start pulling out the potato salad sides…

‘cause nothing else screams bbq, picnic, or potluck, like potato salad.

I love mixing my potato salad when the potatoes are still warm, because they start to break apart a little bit, and I find that the flavor profile works much better this way.

Ingredients:

1 small pack of baby red potatoes, halved or quartered depending on size

6 stalks of celery, diced

6 scallions, dark green parts, sliced

4 Tbsp minced cornichons

2 Tbsp avocado mayo

2 Tbsp yellow mustard

2 Tbsp red wine vinegar

1 Tbsp sour cream

1 tsp granulated garlic

1 1/2 tsp dried dill

1/2 tsp salt

1/4 tsp white pepper

Directions:

Fill a large stock pot with cold water.

Add potatoes.

Bring potatoes to a boil, and simmer until fork tender. Drain and set aside.

In a large bowl, combine the rest of the ingredients. Add potatoes while still warm, and gently stir to combine.