- Sara C.
Slice 2 pounds of red creamer potatoes. I slice them in half, then in quarters.
I turn the slices on their side and slice one more time to get the perfect, bite-size pieces.
Boil potatoes about 15 minutes, or until potatoes are boiled, yet still firm. Strain and refrigerate for at least 20 minutes.
While potatoes cool, prep other ingredients. Dice 1½ cups celery nice and small.
Finally chop 2 tbsp. parsley.
Thinly slice ¾ cup scallions. Include all of the white bulbs and greens too.
Finely chop 3 tbsp. dill.
Dice ¾ cup pickles.
In a small bowl stir ¼ cup mayonnaise, 3 tbsp. Dijon mustard and 1 tsp. pickle juice.
Once the potatoes are cool, place every ingredient in a mixing bowl, gently stir, sprinkle with salt and pepper, and serve.