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2 to 3 pounds small red potatoes
1 and 1/2 tablespoons mustard
1/2 cup Gefen Mayonnaise
2 to 3 tablespoons pickle juice
1 small purple onion
6 scallions
2 Haddar Cucumbers in Brine or other sour pickles
2 to 3 sprigs fresh dill, chopped
Boil red potatoes whole and unpeeled until cooked through. Let cool.
Meanwhile, mix mustard with mayonnaise and pickle juice. Finely chop onions, scallions and pickles and add to mayonnaise mixture.
Cut potatoes in large chunks and combine with dressing.
Refrigerate overnight for best results. Sprinkle with fresh dill immediately before serving.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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