Easy Dill Potato Salad

ACTIVE TIME: 10 MIN. I TOTAL TIME: 45 MIN. I SERVES: 4 – 6

Ingredients:

  • 2 hard boiled eggs, diced
  • 6 cups of little creamer potatoes, halved or quartered depending on size preference
  • 1/4 cup fresh dill, chopped
  • 1 large Claussen dill pickle, finely diced
  • 1 shallot, finely minced
  • 3 cloves of garlic, minced
  • 1 cup of mayonnaise
  • 2 tablespoons dijon mustard
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon dill pickle juice
  • Salt & pepper

Instructions:

  1. Bring a large pot full of water to a boil. Add quartered or diced potatoes and a teaspoon of salt. Boil until the potatoes are tender and drain. Let them in the freezer for about 15 minutes.
  2. In a large bowl, combine mayonnaise, mustard, white vinegar, pickles and juice. Add chilled potatoes and fresh dill, mixing until potatoes are coated.
  3. Gently stir in the diced hard boiled eggs, shallots and garlic. Season with salt and pepper. Chill for an additional 15 minutes or longer in the refrigerator before serving.

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