3 lbs. yukon gold potatoes, scrubbed and cut to 2 inch thick pieces
2 scallions, finely chopped
1 c bread and butter pickles, chopped small and 2T brine from jar
2 - 3 stalks celery hearts, finely chopped
3T apple cider vinegar OR mayonnaise
2 tsp. dry mustard powder
1 tsp. roasted granulated garlic
1 - 2 tsp. Supreme Shallot salt
2T yellow or dijon mustard
2 tsp. dried dill weed
2 tsp. pepper
2T olive oil OR omit and add extra mayonnaise
1T honey
optional - fresh dill, minced to garnish
Instructions
In stock pot cover cut potatoes with water seasoned with 1T salt and
bring to boil, covered. Reduce heat to low boil and cook for 8 minutes,
checking to be sure fork pierces through flesh and releases easily.
Drain potatoes and allow to cool 10 min.
While potatoes cook, in large mixing bowl, combine remaining
ingredients and whisk to fully combine. Allow flavors to meld.
Once potatoes have cooled, toss into dressing, until evenly coated.
Garnish with fresh chopped dill if desired.
Chill several hours to overnight before packing along to picnic.
Serving
Suggestions
Refrigerate and serve chilled.
Originally Submitted
6/3/2014
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