Kosher Dill Pickle Potato Salad

Instructions

1. 1

   Wash the baby potatoes thoroughly and place them in a large pot. Cover with cold water and add a pinch of salt.

2. 2

   Bring the water to a boil, then reduce the heat and simmer the potatoes for 12-15 minutes, or until fork-tender. Drain and let cool slightly.

3. 3

   While the potatoes are cooling, chop the kosher dill pickles into small cubes. Slice the green onions thinly and chop the fresh dill.

4. 4

   In a large mixing bowl, combine the mayonnaise, Dijon mustard, pickle brine, and black pepper. Mix well to form the dressing.

5. 5

   Cut the cooled potatoes into bite-sized pieces and add them to the bowl with the dressing.

6. 6

   Add the chopped pickles, green onions, and fresh dill to the bowl. Gently toss everything together until the potatoes are evenly coated.

7. 7

   Taste and adjust seasoning if needed. Chill the salad in the refrigerator for at least 30 minutes before serving for best flavor.

8. 8

   Serve cold, garnished with extra dill if desired.