Creamy Dill Pickle Potato Salad

Ingredients:

• 3 pounds red Idaho® potatoes
• ½ cup dill pickle brine
• ½ cup fresh dill, chopped
• 2 garlic cloves, grated
• 1 cup dill pickle chips, chopped
• ½ cup green onions, chopped
• 1 cup tiny dill snackers or cornichons, chopped
• 1 cup sour cream
• 1 cup mayonnaise
• 4 hard-boiled eggs, chopped
• 1 teaspoon onion powder
• Salt and pepper, to taste

Tools Needed

• Large pot
• Colander
• Cutting board
• Chef’s knife
• Grater or microplane
• Large mixing bowl
• Measuring cups and spoon

Instructions:

1. Place Idaho® potatoes in a large pot and cover with warm water. Bring to a boil over high heat and cook until knife-tender, 30–40 minutes.
2. Drain the potatoes and let them stand for 10 minutes until cool enough to handle.
3. Dice potatoes into large chunks and transfer to a large mixing bowl.
4. Pour the pickle brine over the warm potatoes, stir gently, and let sit for 2–3 minutes to absorb the flavor.
5. Add chopped dill, grated garlic, chopped pickle chips, green onions, tiny pickles, sour cream, mayonnaise, onion powder, salt, and pepper.
6. Mix gently but thoroughly, then taste and adjust seasoning if needed.
7. Cover and chill for 2–3 hours before serving for the best flavor.

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