Potato Salad

2 pounds new potatoes
1/4 c pickles juice,
3 large dill pickles, diced
2 Tb fresh dill, minced
3 spring onions, diced
2 eggs, hard boiled
2/3 c mayo ( up to 1/3 c more to taste)
1/2 tsp dry mustard powder
1Tb Dijon (grainy) mustard
1/4 c white wine vinegar
(2 Tb milk)
1/2 tsp fresh pepper, or more to taste
1/2 tsp salt, to taste

Boil potatoes in salted water until just cooked (fork tender).
Drain, quarter, &place in a large bowl.
Sprinkle with pickle juice & toss.
Chop up pickles, onions, and dill and add to potatoes.
Remove yolks from boiled eggs, chop up whites and add to potatoes
Mash yolks with mayo & mustards, whisk in vinegar.
Pour over potatoes and toss.
(Add milk to thin as desired, or more mayo to make more creamy).
Add salt and pepper to taste.
Chill before serving.

image

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s