Dill Potato Salad

• 9 whole Russet Potatoes Medium Sized, Boiled With Skin On, Peeled And Cubed
• 10 whole Hard-boiled Eggs, Peeled And Chopped
• 5 stalks Celery, Diced
• 2 cups Chopped Dill Pickles
• 1/4 whole Red Onion, Diced
• 1-1/2 cup Greek Yogurt
• 3/4 cups Mayonnaise
• 1/2 cups Pickle Juice
• 1 teaspoon Sea Salt
• 1 teaspoon Dill Weed
• 2 teaspoons Granulated Garlic
• 1 teaspoon Fresh Ground Pepper
• 6 teaspoons Coarse Dijon Mustard

1. In a large bowl combine potatoes, hard-boiled eggs, celery, dill pickles, and red onion.
2. In a small bowl combine Greek yogurt, mayonnaise, pickle juice, sea salt, dill weed, garlic powder, ground pepper and Dijon mustard.
3. Pour sauce over the top of the potatoes and stir until well combined. Refrigerate for at least 6 hours or until cold.

potatoes, eggs, stalks celery, pickles, ubc, greek yogurt, mayonnaise, pickle juice, salt, dill, garlic, fresh ground pepper, mustard

Taken from tastykitchen.com/recipes/salads/dill-potato-salad-2/ (may not work)