Pickle Potato Salad
- 3 lbs red skin potatoes, skin on and scrubbed
- 3 large eggs
- 3 ribs celery, chopped
- 1 small red onion, chopped
- 4 The Real Dill Caraway Garlic Dills spears, chopped
- Dill from Caraway Garlic Dills jar
- 2 tbsp minced fresh dill
- 2 tbsp pickle brine from Caraway Garlic Dills jar
- 2 tbsp dijon mustard
- 2/3 cup mayo
- Salt and pepper to taste
- Scrub potatoes under water and chop into large bite size pieces
- Add potatoes to a pot and cover with salt water
- Boil until potatoes are fork tender, don't overcook!
- Drain potatoes and set aside to cool
- While the potatoes are cooking, add 3 eggs to a small pot and cover with cold water
- Cover the pot with a tight fitting lid and place on the stove on high
- Once the water is boiling, shut off the heat and leave the pot on the hot burner
- Let eggs sit for 12-14 min.
- Drain, peel, and chop hard boiled eggs
- Add boiled potatoes, chopped hard boiled eggs, chopped celery, chopped red onion, chopped pickle spears, minced dill from pickle jar, and fresh dill to a bowl
- Add mayo, mustard, pickle brine, salt, and pepper
- Mix and adjust seasoning to taste level. You may want to add more pickle brine in addition to salt and pepper
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