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Creamy Potato Salad with Pickles

Creamy Potato Salad with Pickles


Don't leave your ribs lonely on your plate. Make barbecue master Zane Caplansky's refreshing spin on a potato salad for the perfect meal.

Creamy potato salad


4 large potatoes, scrubbed, cut julienne
4 tablespoons melted butter
2 tablespoons white pepper
2 tablespoons kosher salt
4 tablespoons mayonnaise
1 large dill pickle, finely diced
1 small onion, finely diced
4 tablespoons chives, chopped
4 tablespoons dill, chopped


  1. Add julienne potatoes to a pot of cold water with a large pinch of salt. Cook until tender, about 15 minutes.  
  2. Drain and transfer to a large bowl.  
  3. Add all other ingredients to bowl and stir to combine.
  4. Serve right away or store in the fridge and serve the next day when all of the flavours have mixed and mingled!


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