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Red Potato Salad



Prepare the Potato Salad

1. Boil red potatoes whole and unpeeled until cooked through. Let cool.
2. Meanwhile, mix mustard with mayonnaise and pickle juice. Finely chop onions, scallions and pickles and add to mayonnaise mixture.
3. Cut potatoes in large chunks and combine with dressing.
4. Refrigerate overnight for best results. Sprinkle with fresh dill immediately before serving.


You can add a bit of hot water to the mayonnaise before mixing it in to thin it out.


Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz