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.
- Cut potatoes into small ~1 inch chunks. Boil in salted water until fork tender (15-20 minutes).
- 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.
- In a large bowl combine onion, potatoes, pickles and egg. Pour salad dressing mixture over the top and toss gently to coat.
- 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)