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.



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