A brief photo of what is left of the potato salad. It went quick. I guess that’s a good thing.
The weather was a warm 72 degrees, allowing us to bbq on the open fire pit, and enjoy summer style foods, and bask in the warmth in our bathing suits. It’s been a year since we’ve been in our CA wear. Felt great.
3 large russet potatoes, large diced
1/2 cup mayo (Just Mayo: vegan substitute)
1/2 cup diced red onion
1 Tbsp. dijon mustard
1 clove garlic, minced
1/4 + 1/8 cup diced pickles
2 Tbsp. pickle juice
2 tsp. dried dill
1/4 tsp. paprika
1/8 tsp. tumeric
2 tsp. sea salt
1/4 tsp. onion powder
Boil a large pot of water, then allow to simmer with the diced potatoes until al dente. While potatoes are cooking, prep the “dressing”. Combine the “mayo”, red onion, dijon, garlic, pickles, pickle juice, dill, paprika, turmeric, sea salt and onion powder. Set aside. When potatoes are done cooking, drain and run cold water on them to stop cooking. Place in a large bowl and throughly coat with the “dressing” mixture. Best served chilled. Adjust sea salt to your liking.