Ground Beef Potato Salad

Potato salad gets a serious upgrade with the addition of lean ground beef — turning a classic side into a satisfying, protein-packed meal. Pre's 92% lean ground beef keeps things light without sacrificing richness, while cornichons, pickled red onions, and fresh dill bring the bright, briny contrast the dish needs. It's the kind of recipe that works as well for weeknight dinners as it does straight from the fridge the next day.

Total Time: 45 minutes

Servings: 4

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Ground Beef Potato Salad Ingredients

• 1 pound Pre 92% Lean Ground Beef

• 1½ pounds of baby Yukon Gold potatoes, halved

• 1 tablespoon vegetable oil

• ¼ cup mayonnaise

• 5 cornichons, roughly chopped

• 2 teaspoons cornichon brine

• ½ teaspoon salt

• Freshly ground black pepper, to taste

• 4 tablespoons of pickled red onions

• 2 tablespoons of fresh dill, chopped, plus more for garnish

Instructions:

1. Cook halved potatoes in salted boiling water for 15 minutes, until just tender.

2. While potatoes cook, heat vegetable oil in a cast iron skillet over medium-high heat. (Why: cast iron retains heat evenly, preventing the pan from cooling when meat is added.)

3. Add ground beef and cook thoroughly until browned, breaking up with a wooden spoon, about 8–10 minutes.

4. Transfer browned ground beef to a bowl and place in refrigerator to cool.

5. Drain potatoes, transfer to a separate bowl, and refrigerate for 10 minutes to cool.

6. In a large bowl, whisk together mayonnaise, cornichon brine, salt, and a large pinch of freshly ground black pepper.

7. Add cooled ground beef potato salad components — beef, potatoes, cornichons, pickled red onions, and dill — to the bowl with dressing.

8. Mix gently to combine, taking care not to break potatoes.

9. Transfer to a serving bowl and top with extra dill and additional black pepper.