Dill Pickle Potato Salad

Your guests will love this summer cookout staple!

Recipe courtesy of Chef Alli Photo courtesy of From the Land of Kansas

Ingredients:

SALAD INGREDIENTS:

• 6 cups red potatoes (skins-on, cut into 1" chunks, cooked until tender, and cooled)

• 6 hard-boiled eggs (peeled & sliced)

• 1/2 cup chopped Holmes-Made Garlic Dill Pickles

DRESSING INGREDIENTS:

• 1 Tb. Holmes-Made Smoky Mustard

• 1 Tb. Holmes-Made Sand Plum Fruit Spread

• 1 1/2 cups mayonnaise

• 1 Tb. dill pickle juice

• Salt & pepper (to taste)

GARNISH:

• Holmes-Made Garlic Dill Pickles

• Dried dill weed

Directions:

1. (Prepare potatoes & eggs ahead of time) Cut potatoes (skins on) into 1" chunks; cook until tender and cool. Hard-boil eggs; allow to cool; then peel & slice.

2. Place the potatoes, hard-boiled eggs, and chopped dill pickles into a large mixing bowl.

3. In a smaller bowl, whisk together the mayonnaise, mustard, fruit spread, and pickle juice; season to taste with salt & pepper.

4. Pour the dressing over the ingredients in the mixing bowl, gently tossing to combine.

5. Garnish the salad with pickles and dill weed; refrigerate, or serve immediately.