Potato And Broccoli Salad With Dill Pickles

• Pinch of salt
• 5 medium Yukon Gold potatoes, chopped into 1/2 inch pieces
• 6 broccoli crown stalks, chopped into 1/2 inch pieces (about 2 cups)
• 2 celery stalks, chopped
• 1/3 medium cucumber
• 1 cup light mayonnaise
• 1 tablespoon yellow mustard
• 1 cup dill pickles, drained and chopped
• 1/2 cup pickle juice
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh chives, chopped

1. Heat water with a pinch of salt in a large sauce pan until boiling. Add potatoes and cook until just tender, about 10 minutes. Add broccoli stalks and continue to cook for about 2 minutes until broccoli is just tender. Drain and rinse with cold water.
2. Meanwhile, add celery, cucumber, mayo, mustard, pickles, pickle juice, dill and chives to a large serving bowl and combine.
3. Once the potatoes and broccoli have cooled and drained, add to the mayo mixture and combine. Salt to taste.
4. Chill in the fridge for one hour. Stir again and add a pinch of dill and chive to the top for a garnish and serve.

salt, potatoes, broccoli crown stalks, celery stalks, cucumber, light mayonnaise, yellow mustard, dill pickles, pickle juice, fresh dill, fresh chives

Taken from food52.com/recipes/81476-potato-and-broccoli-salad-with-dill-pickles (may not work)