Posted by: marthabernie | May 21, 2018

EASY CREAMY DILLED POTATO SALAD

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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