Dill potato salad

Name: Dill potato salad
Cuisine: American
Ingredients: 3/4 lb baby red potatoes; 1/2 tbs dijon mustard; 1 tbs dill pickle juice; 1/2 tbs dill pickle juice; 1/3 cup mayonnaise; 1/4 tsp paprika; 1/2 tsp salt; 1/2 tsp pepper; 1/2 cup celery, diced; 1/4 cup dill pickle, chopped or relish; 1/3 cup chopped green onion; 1/4 cup loosely packed fresh finely chopped dill; Optional: 2 hard boiled eggs, whites only, chopped

LexiiMueller @ChefLex

Dill potato salad

LexiiMueller @ChefLex

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Ingredients

3/4 lbbaby red potatoes
1/2 tbsdijon mustard
1 tbsdill pickle juice
1/2 tbsdill pickle juice
1/3 cupmayonnaise
1/4 tsppaprika
1/2 tspsalt
1/2 tsppepper
1/2 cupcelery, diced
1/4 cupdill pickle, chopped or relish
1/3 cupchopped green onion
1/4 cuploosely packed fresh finely chopped dill
Optional: 2 hard boiled eggs, whites only, chopped

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Steps

1

Bring whole potatoes to a boil and boil until tender, about 15 minutes. (Boil eggs, drain and cool if using) Drain, halve and quarter potatoes. Place in a large bowl. In a small bowl, mix 1 tbs pickle juice and 1/2 tbs dijon mustard. Pour over potatoes, toss to coat. Refrigerate at least 30mins or up to 1 hour.
2

Add celery, pickles or relish, green onions, dill, (and eggs if using) to the bowl with the cooled potatoes.
3

Mix mayonnaise, 1/2 tbs pickle juice, paprika, salt, and pepper and stir until smooth. Add to bowl of potatoes and toss to coat