Potato Salad by Chef Ashley Faulkner

Ingredients

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

Instructions

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.