Creamy dill pickle potato salad

Claudia Sanders Good Intentions Culinary Services
Claudia Sanders Good Intentions Culinary Services @Claudia_GICS
Chapel Hill, NC

Classic potato salad using Valley Brook Farms grape leaf dill pickle spears and Flying pepper mustard

Creamy dill pickle potato salad

Classic potato salad using Valley Brook Farms grape leaf dill pickle spears and Flying pepper mustard

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Ingredients

45 minutes
2 to 4 people
  1. 1 quartred skin potatoes cut into bite size pieces
  2. 2 tablespoonschopped celery
  3. 3spears Valley Brook Farms grape leaf dill pickle spears diced
  4. 3 tablespoonsdiced scallions (or red onion)
  5. 3heaping tablespoons mayonnaise
  6. 2 teaspoonsValley Brook Farms Flying pepper mustard
  7. 1 teaspoonjuice from pickles
  8. to tasteFresh ground pepper
  9. 1 tablespoonfresh dill finely chopped

Cooking Instructions

45 minutes
  1. 1

    Bring large pot of well salted water to boil then add potatoes and cook till till tender (about 15 minutes). Drain and let cool while adding other ingredients to a large bowl. Then add potatoes and stir gently. Taste and adjust for seasoning.

  2. 2

    Cover salad and refrigerate up to an hour before serving

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