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