14 ounces new potatoes 4 eggs 6 green onions, white and light green parts only, thinly sliced 3 - 4 tablespoons finely - chopped shallot 12 cornichons, finely chopped 3/4 cup sour cream 1
heaping tablespoon mayonnaise 2 tablespoons grainy mustard 4 sprigs dill, finely chopped, plus one more for garnish Juice of one medium - sized lemon Pinch of ground allspice 1 tablespoon chives, finely chopped
Not exact matches
jar borscht or beet juice 1/2 -1 cup apple cider vinegar * 7 hard - boiled eggs, cooled and peeled (how to hard boil eggs) 1/4 cup
mayonnaise 1/4 teaspoon onion powder 1
heaping tablespoon yellow mustard salt and pepper, to taste scallions or chives, for garnish
• 3 cups,
heaping, finely shredded green cabbage • 1/4 cup
mayonnaise • 1
tablespoon honey • 1
tablespoon rice vinegar • 1 cup sliced kimchi (you can purchase this fermented and spicy cabbage in Korean markets, or specialty Asian markets in the refrigerated section)
1 can (7.5 oz) wild caught salmon (I like wild Alaskan sockeye salmon with skin and bones) * 2
heaped tablespoons Bubbies Dill Relish (drain excess juice) ** 3 - 4
tablespoons mayonnaise (preferably homemade) 2
tablespoons finely chopped red onion 1 stalk celery, finely chopped Freshly ground black pepper
To serve: Spread
mayonnaise mixture on toasted buns, then Bratwurst, a spoonful or two of onion / pepper mixture, finally a sprinkling of bacon bits and a
heaping tablespoon or two of pickle relish.