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Course -- Select -- Main Side Dessert Sauce Appetizer Drink Other

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Ingredients (one per line) 2 pounds Yukon Gold potatoes Celery Dill pickles Mayonnaise Apple cider vinegar Yellow mustard Garlic Chives Dill Hard-boiled eggs Salt Pepper

Instructions First, boil the potatoes. Wash them well and cut them into 1/2-inch pieces. Then, place them in a large pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until the potatoes are fork-tender. Drain the potatoes and set them aside to cool to room temperature. Meanwhile, make the creamy dressing. In a medium bowl, whisk together the pickle juice, mayonnaise, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper. The dressing will taste sharp on its own, but its flavor will balance once it’s on the potatoes. Next, dress the potatoes. Place them in a large bowl and pour on the dressing. Mix well, mashing the potatoes slightly, until the salad becomes creamy. Then, fold in the other ingredients. Add the pickles, celery, and hard-boiled eggs… …along with the chives and dill. Mix well to combine. Chill the salad for at least 1 hour—and up to 1 day—to allow the flavors to meld. Finally, season to taste and serve. If you like, garnish it with more dill just before digging in. A little fresh parsley would be a great topping too.

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