0 Ratings
2 lb Yellow PEI Potatoes, quartered, steamed, refrigerated
0.25 cup Canola Oil
0.25 cup Apple Cider Vinegar
2 tbsp Dill Pickle Juice
1 tsp Dijon Mustard
1 tsp Mayonnaise
0.5 cup Fresh Dill
0.25 cup Fresh Parsley
0.25 cup Fresh Chives
0.5 cup Dill Pickles, diced
Salt & Pepper, to taste
Peel and slice cooled potatoes. Add to a large bowl.
In a small bowl add oil, vinegar, dill pickle juice, mustard, mayonnaise and salt and pepper.
Add to potatoes along with herbs and pickles.
Let cool in the fridge for at least an hour before serving.
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