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
Pinch of salt
medium Yukon Gold potatoes, chopped into 1/2 inch pieces
broccoli crown stalks, chopped into 1/2 inch pieces (about 2 cups)
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.
Meanwhile, add celery, cucumber, mayo, mustard, pickles, pickle juice, dill and chives to a large serving bowl and combine.
Once the potatoes and broccoli have cooled and drained, add to the mayo mixture and combine. Salt to taste.
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.