Dijon, Dill Potato Salad

• 1.5 lb. potatoes
• 1 large white onion (diced)
• 3-4 hard boiled eggs (rough chopped)
• dill 3 Tbsp.
• salt to taste
• ground black pepper to taste
• sweet/hot pickles (rough chopped)
• pickle brine 1 Tbsp.
• celery seed 3 Tbsp.
• mayonnaise 1 cup
• plain yogurt 1/2 cup
• sour cream 2/3 cup
• Dijon mustard 3Tbsp.
• lemon juice 1 tsp.

1. Cut potatoes into small ~1 inch chunks. Boil in salted water until fork tender (15-20 minutes).
2. To create salad dressing mix Mayonnaise, yogurt, and sour cream until blended. Add dill, celery seed and pickle brine then salt and pepper to taste.
3. In a large bowl combine onion, potatoes, pickles and egg. Pour salad dressing mixture over the top and toss gently to coat.
4. Refrigerate at least 1 hour prior to serving.

potatoes, white onion, eggs, dill, salt, ground black pepper, sweethot pickles, pickle brine, celery, mayonnaise, sour cream, lemon juice

Taken from www.epicurious.com/recipes/member/views/dijon-dill-potato-salad-50047264 (may not work)