Creamy Dill Potato Salad <3

2 1/2 lbs. small red potatoes, unpeeled (about 5 heaping cups of cooked, cut up potatoes) 4 green onions, finely chopped (chop up both the green stems and the white onion part) 6 hard-cooked eggs, peeled and chopped (for a lower cholesterol version, you can just use the chopped egg whites) 1 cup chopped dill pickles (or 1 1/3 cups if you really like that dill pickle flavor!) 1 cup light or regular mayonnaise 2 Tablespoons brine from the pickles 1 teaspoon garlic salt 1 teaspoon mustard powder (I used Colman’s brand) 1/4 teaspoon black pepper 2 Tablespoons chopped fresh dill or 2 teaspoons drie

Place potatoes in a large pot of lightly salted water and boil for 15–20 minutes, or until potatoes are tender; drain well. Cut the potatoes in half or quarters, depending on the size of the potatoes. In a large bowl, add the cut potatoes, green onions, eggs, and pickles. Stir gently to combine. In a small bowl, whisk together mayonnaise, pickle brine, garlic salt, mustard powder, pepper, and dill. Pour this mixture over the potato mixture and stir gently. Cover and refrigerate 4 hours or overnight.

This potato salad also looks nice served on some lettuce leaves if you’re making it for a luncheon or dinner. Potato salad is such a great summer side dish! Do you have a favorite potato salad recipe you like to make?

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