Candied dill potato salad

Give this creation a try at your next cookout! It’s a riff on classic Potato Salad. With this recipe, we’ve used our Candied Dill Strips and Sweet Onion Mustard. They are linked below!

INGREDIENTS:

  • 4 medium potatoes

  • 4 hard-boiled large eggs, chopped

  • 3 celery ribs, chopped

  • ½ yellow onion, chopped

  • 3 Candied Dill Strips, finely chopped

  • 5oz. mayonnaise

  • 1/4 cup Candied Dill Pickle Juice

  • 4 tsp. Sweet Onion mustard

  • 1 tsp. salt

  • 1 tsp. pepper

  • ½ tsp. garlic powder

  • ½ tsp. onion powder

  • ½ tsp. dill seasoning

RECIPE:

  1. Peel potatoes then place potatoes in a medium pot and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Check the potatoes, they may need another 1o minutes if too hard. Drain and cool.

  2. Hard-boil eggs. Chop celery, onion, and pickles. First, chop them up as small as you can and then add to a food processor. Pulse in food processor a few times and place in a large bowl/container.

  3. Once potatoes are cool, cube them and add them to the large bowl.

  4. In a small bowl, combine mayonnaise, pickle juice, Sweet Onion Mustard, and spices until blended well. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours.

Where to?