Dill Infused Potato Salad

This easy recipe features baby potatoes infused with creamy dill flavour. It is a go-to for summer barbecues and picnics.

INGREDIENTS

• 2 bags (about 2 pounds) baby potatoes
• Pickle juice, as much as you have
• 3 – 6 dill pickles, thinly diced (adjust to your taste)
• 1 cup mayonnaise, preferably low fat or ½ cup
• mayonnaise + ½ cup plain yogurt/light sour cream
• 1 teaspoon mustard
• Salt and pepper to taste

PREPARATION

1. Wash the potatoes well and cut out any dark spots or bruises. Place in a large pot and cover with pickle juice and water.
2. Bring up to a boil. Cook for 10 to 15 minutes or until the potatoes are cooked.
3. Dunk in cold water. Drain. Let the baby potatoes cool at least 15 minutes or longer if possible.
4. In a large bowl, stir together the other ingredients (except the salt and pepper) until smooth.
5. Toss the baby potatoes into the bowl with the mayonnaise mixture.
6. Lightly mash the potatoes with the back of the spoons while stirring into the mayonnaise mixture.
7. Mash to your desired consistency, smooth or chunky. Season with salt and pepper to taste.
8. Cover and refrigerate until ready to serve.