Dill Pickle Potato Salad

You need this dill pickle potato salad in your life! 

You would not guess it’s made without any mayo or dairy, typical recipes call for upwards of 1/2 cup of each mayo and sour cream.. I use a traditional german olive oil and ACV dressing with my Oma’s secret sauce - pickle juice and dijon mustard!

You don’t need to be exact with these measurements, rather measure ingredients with your heart.

first toss together in a large bowl:

3 ish cups boiled and cooked baby potatoes, cut in half, keep skin on

3 baby cucumbers, diced

3-4 dill pickles, diced - we are partial to Elman’s Gourmet 

1/4 c red onion, finely diced

1/4 c or a lot of fresh chopped dill (you could sub parsley if thats all you have)

3-4 eggs, medium boiled, chopped (i like my boiled eggs to be on the softer side of medium boiled for this recipe, not hard. a bit of the softness in the yolks adds creaminess to the dressing)

optional: 1/2 c each organic corn & green peas (i used from frozen) 

for the dressing separately whisk together:

3 tbsp apple cider vinegar

4 tbsp pickle juice straight from the jar

1/4 c cold pressed olive oil 

2.5 tbsp grainy dijon mustard

salt n peppa to taste

method: pour dressing over salad ingredients and toss!

Enjoy!
Store leftovers up to 5 days refrigerated in a sealed container.

Notes:
to opt low carb: you could sub the potatoes for roasted cauliflower or roasted radishes
my oma would absolutely put fresh bacon in something like this so thats another option