# Składniki:
→ Potatoes
01 - 1 pound baby potatoes, scrubbed and halved
02 - 1 teaspoon salt for boiling
→ Pickle de Gallo
03 - 2/3 cup dill pickles, finely diced
04 - 2/3 cup cherry tomatoes, finely diced
05 - 1/4 cup red onion, finely diced
06 - 1 small jalapeño, seeded and minced
07 - 2 tablespoons fresh cilantro, chopped
08 - 1 tablespoon pickle brine
09 - juice of 1 lime
10 - 1/4 teaspoon ground black pepper
→ Creamy Salad Base
11 - 1/3 cup mayonnaise
12 - 1/4 cup Greek yogurt or sour cream
13 - 2 teaspoons Dijon or yellow mustard
14 - 1/4 teaspoon smoked paprika
→ Serving
15 - 12 crisp butter lettuce leaves or small romaine leaves
# Przygotowanie:
01 - Place halved baby potatoes into a medium pot, cover with cold water, and add salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10–12 minutes until fork-tender. Drain and set aside to cool slightly.
02 - While potatoes are cooking, combine dill pickles, cherry tomatoes, red onion, jalapeño, cilantro, pickle brine, lime juice, and ground black pepper in a mixing bowl. Stir to blend evenly and let marinate.
03 - In a separate large mixing bowl, whisk together mayonnaise, Greek yogurt or sour cream, mustard, and smoked paprika until smooth.
04 - Chop the cooked potatoes into bite-sized pieces if necessary. Add to the creamy base and gently toss to coat each piece thoroughly.
05 - Incorporate half of the pickle de Gallo mixture into the potato salad and fold lightly to distribute flavors.
06 - Arrange lettuce leaves on a serving platter. Spoon potato salad mixture into each leaf. Top each cup with the reserved pickle de Gallo.
07 - Serve immediately for best texture, or cover and chill for up to 1 hour to enhance flavor.
