2 pounds small creamer potatoes
⅔ cup Original Mayo
3–4 small dill pickles, minced
2 tablespoons capers
Juice of 1 lemon
¼ cup chopped parsley
¼ cup chopped dill
Small handful of chives
Pinch of salt
Black pepper
Drizzle, as needed
For Topping
¼ cup pitted Castelvetrano olives
5–6 sprigs asparagus, lightly cooked or boiled
Pickled onions
2–3 soft-boiled eggs, halved
Instructions
Active Time: 15 Minutes
Full Time: 45 minutes
Bring a large pot of heavily salted water to a boil over high heat. Add the potatoes and cook until fork-tender, about 10–20 minutes depending on size. Drain in a colander and let cool.
Meanwhile, add the Original Mayo, pickles, capers, lemon juice, parsley, dill, and chives to a blender. Blend until smooth. Add some Drizzle as needed to thin the sauce to your desired consistency. Taste and season with salt, and black pepper.
To serve, toss the cooled potatoes with the dressing until evenly coated. Transfer to a bowl and top with pitted Castelvetrano olives, asparagus, pickled onions, and soft-boiled eggs, if using. Finish with extra dill, chives, and a pinch of flaky sea salt. Enjoy!
