Serving Size: Serves 8-10
3 Lbs Medium Red Potatoes
¾ cup chopped bread and butter pickles
½ cup Hellman’s Mayo
¾ cup Whole Grain Mustard
2 tbsp. pickle brine
4tbsp. + 2 tsp. Kosher Salt
½ tsp. black pepper
Wash potatoes and cut into ½ inch pieces leaving the skin on.
Add potatoes to medium size pot, cover with cold water, and add 4 tbsp. salt.
Bring potatoes to boil, simmer until tender, and drain in colander.
While potatoes are cooling slightly, whisk remaining ingredients in a bowl including remaining 2 tsp. salt.
While potatoes are still slightly warm, add dressing, folding gently to keep potatoes intact.
Refrigerate at least 1 hr for flavors to marry. Serve chilled.