Creamy dill pickle potato salad

Name: Creamy dill pickle potato salad
Total time: 2700 s
Yield: 2 to 4 people
Cuisine: American
Ingredients: 1 quart red skin potatoes cut into bite size pieces; 2 tablespoons chopped celery; 3 spears Valley Brook Farms grape leaf dill pickle spears diced; 3 tablespoons diced scallions (or red onion); 3 heaping tablespoons mayonnaise; 2 teaspoons Valley Brook Farms Flying pepper mustard; 1 teaspoon juice from pickles; to taste Fresh ground pepper; 1 tablespoon fresh dill finely chopped

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

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

Saved

Ingredients

45 minutes

2 to 4 people

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

Saved

Steps

45 minutes

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

Cover salad and refrigerate up to an hour before serving