Zucchini Pickle and Potato Salad

, from Issue #63. November, 2015
Photography by Aaron McLean.
Zucchini Pickle and Potato Salad

Also called Bread and Butter pickles, the lightly spiced brine makes a great dressing to toss through the warm potatoes along with the sliced pickles and lots of fresh herbs. 

Serves: 6


800 grams small waxy potatoes
½ cup zucchini pickles, thinly sliced
½ small red onion, finely chopped
mixed chopped herbs (I used dill and basil)
3 tablespoons liquid from zucchini pickles
2 tablespoons olive oil
2 teaspoons Dijon mustard
2 cloves garlic, crushed
sea salt and ground pepper


Cook the potatoes in boiling salted water until tender. When cool enough to handle, peel if desired and cut into large pieces, leaving any small potatoes whole. Place in a serving bowl with the sliced pickles and red onion. 

Dressing: Whisk everything together in a bowl then pour over the warm potatoes, gently turning them to coat in the dressing. Add the chopped herbs just before serving.

Serve with Hasselback Pork Fillet with Apple, Sage and Bacon.