EASY CREAMY DILLED POTATO SALAD
Place 2-1/2 pounds small potatoes in a large pot of salted water. Boil 15 to 20 minutes until tender. Drain well. Cut in half or quarters, depending on size. Combine potatoes with 1/2 cup chopped red onion, 6 peeled and chopped hard boiled eggs, and one cup chopped dill pickles in a large bowl. Stir gently to combine. In another bowl, whisk one cup light mayo, 3 tablespoons pickle brine, one teaspoon garlic salt, 1/4 teaspoon ground black pepper and 2 tablespoons chopped fresh dill. Spoon mayo dressing into potato mixture and stir gently. Cover and refrigerate 4 hours or overnight.
Optional: Garnish with thinly sliced hardboiled eggs and fresh dill when serving.
Serves 12.
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