Dillightful Potato Salad

Ingredients

• 3 lb Yukon Gold potatoes, cut into 1-inch pieces
• ¾ cup mayonnaise
• ¼ cup dill pickle juice
• 2 tbsp yellow mustard
• ½ cup chopped dill pickles
• 2 celery ribs, diced
• 3 green onions, sliced
• 3 hard-boiled eggs, chopped
• 1 tbsp fresh dill
• 1 tsp celery seed
• Salt, black pepper and smoked paprika

Instructions

1. 1

   Cover potatoes with cold salted water, bring to a gentle boil and cook 10–14 minutes until tender but not falling apart.

2. 2

   Drain well and toss the warm potatoes with 2 tablespoons pickle juice. Spread them on a tray to cool for 15 minutes.

3. 3

   Whisk mayonnaise, remaining pickle juice, mustard, dill, celery seed, salt and pepper.

4. 4

   Fold potatoes with pickles, celery, green onions, eggs and dressing without crushing the pieces.

5. 5

   Chill at least 2 hours. Taste again, add more seasoning if needed and dust lightly with smoked paprika.