Potato Salad 8 Ways

Pickles Potato Salad

Ingredients

2½ lbs potatoes (Yukon Gold or red), peeled or unpeeled

¾ cup mayonnaise

¼ cup dill pickle juice

¾ cup dill pickles, finely chopped

¼ cup red onion, finely diced

2 hard-boiled eggs, chopped (optional)

1 tbsp Dijon or yellow mustard

1 tbsp fresh dill, chopped (or 1 tsp dried)

Salt & black pepper, to taste

Instructions

1. Cook potatoes: Boil potatoes in salted water until fork-tender. Drain and cool slightly, then chop.

2. Make dressing: In a bowl, whisk mayo, pickle juice, mustard, dill, salt, and pepper.

3. Combine: Gently fold potatoes, pickles, onion, and eggs into dressing.

4. Chill: Refrigerate at least 1 hour for best flavor.

5. Serve: Garnish with extra dill or sliced pickles.