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Prep time: 15 min
Cook time: 15 min
pounds Yukon gold potatoes
Salt and pepper
cup pickle juice
tablespoons white wine vinegar
tablespoon yellow mustard
cup olive oil
cup dill pickled, chopped
cup celery, finely chopped
cup white onion, finely chopped
tablespoons dill, finely chopped
- Bring a large pot of water to a boil and add two tablespoons of salt.
- Cut the potatoes into quarters and then cut each quarter into chunks that are roughly one inch big. Add the potatoes to the boiling water and let cook until potatoes can be easily pierced with a fork, about 8-10 minutes.
- Meanwhile, stir together the pickle juice, vinegar, mustard and olive oil and toss in a large bowl with the cooked potatoes, pickles, celery, white onion, and dill.
- Can be served cool or at room temperature.