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Prep time
20 minutes
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Cook time
12 minutes
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Serves
10
Author Notes
This is the best potato salad that I have made! My twist on traditional creamy potato salad included dill, chopped pickles and broccoli. If you are worried about cutting carbs the addition of cooked broccoli will be a tasty addition. —jodiloves
Ingredients
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Pinch of salt
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5
medium Yukon Gold potatoes, chopped into 1/2 inch pieces
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6
broccoli crown stalks, chopped into 1/2 inch pieces (about 2 cups)
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2
celery stalks, chopped
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1/3
medium cucumber
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1 cup
light mayonnaise
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1 tablespoon
yellow mustard
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1 cup
dill pickles, drained and chopped
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1/2 cup
pickle juice
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2 tablespoons
fresh dill, chopped
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1 tablespoon
fresh chives, chopped
Directions
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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.
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Meanwhile, add celery, cucumber, mayo, mustard, pickles, pickle juice, dill and chives to a large serving bowl and combine.
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Once the potatoes and broccoli have cooled and drained, add to the mayo mixture and combine. Salt to taste.
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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.
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