Can I make this potato salad in advance?

Yes you can. In fact, I like it after it's sat for a little and cooled to room temp. If not serving in the next few hours, cool completely then cover and place in the fridge. It'll last 3 days or so. When ready to serve, remove from fridge 20 mins before so it comes to room temp.

How do I keep the potatoes from getting mushy?

Using young, baby potatoes means that they hold their shape well and don't tend to get mushy. This is why you wouldn't use that kind of potatoes for mashed potatoes. Just make sure you check the doneness of the potatoes when boiling so you don't overdo it. Then when mixing, use a big metal spoon and fold gently rather than mixing aggressively.

Potato Salad with Dill and Pickles

Name: Potato Salad with Dill and Pickles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: British
Ingredients: 1 kg jersey royal potatoes, scrubbed - no need to peel. (You can use any baby new potato but you want ones with very thin skins otherwise you will need to peel. If they are young - no need to peel them, just give them a good scrub and you’re good to go.; 130g pancetta lardons; 2 tbsp dill, finely chopped; 4 spring onions, finely chopped; 2tbsp full fat creme fraiche; 2 tbsp mayo (I love Hellmann's); 100g pickles (pickled cucumber), finely chopped into tiny dice; 3tbsp olive oil; 1/2 red onion, very finely sliced; 1 tbsp red wine vinegar; 1 heaped teaspoon grainy French mustard (I like Maille or Grey Poupon); 1 tsp honey; Salt and pepper

Potato Salad with Dill and Pickles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tangy potato salad with chopped pickles, crispy pancetta, fresh dill and a creamy, yet bright vinaigrette sauce.

Author: Margie
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Serves 6 as a side 1x
Category: Sides
Method: Stove Top
Cuisine: British

Ingredients

Scale

For the salad:

1 kg jersey royal potatoes, scrubbed - no need to peel. (You can use any baby new potato but you want ones with very thin skins otherwise you will need to peel. If they are young - no need to peel them, just give them a good scrub and you’re good to go.
130g pancetta lardons
2 tbsp dill, finely chopped
4 spring onions, finely chopped
2tbsp full fat creme fraiche
2 tbsp mayo (I love Hellmann's)
100g pickles (pickled cucumber), finely chopped into tiny dice

For the dressing:

3tbsp olive oil
1/2 red onion, very finely sliced
1 tbsp red wine vinegar
1 heaped teaspoon grainy French mustard (I like Maille or Grey Poupon)
1 tsp honey
Salt and pepper

Cook Mode Prevent your screen from going dark

Instructions

Half the potatoes and boil until tender, around 10-15 mins.
While the potatoes are cooking, fry the pancetta in a little olive oil until crispy and golden.
To make the dressing mix everything in a jam jar and give it a good shake (or whisk together in a bowl).
Tip the drained cooked potatoes into a bowl and pour over the dressing. It’s important the potatoes are hot at this point as they will drink up the dressing and soak up all the flavour.
Pour over the hot crispy pancetta. Add the creme fraiche and mayo and then the chopped herbs. Give it a good mix.
Serve with the chopped pickle and spring onion scattered on the top. And enjoy! This is great warm but also very good at room temp.
If not eating until later, pop in the fridge but take it out 30 mins before you want to eat. Nothing tastes good straight from the fridge!

Find it online: https://desertislanddishes.co/potato-salad-dill-pickles/