Grillo's - Vegan

Dill Pickle Potato Salad

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Ingredients
  • 3 lbs red skinned potatoes
  • 1 cup Grillo's dill pickles sliced/chopped
  • 1 1/2 cups diced celery
Dressing
  • 1 1/4 cup mayonnaise
  • 2 tbsp onion powder
  • 4 tablespoons Grillo's pickle juice
  • 1 tablespoon white vinegar
  • 1 1/2 tablespoons dijon mustard
  • 4 tablespoons fresh dill, minced
  • Salt & pepper to taste
Instructions
  1. Cut the potatoes and chop into bite sized pieces. Boil the potatoes until tender (approx. 15 minutes). Cool completely. Slightly mash a few of the potatoes.
  2. Mix all dressing ingredients in a large bowl. Add remaining ingredients and toss well.
  3. Refrigerate at least two hours before serving.

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