Mustard Potato Salad


1 ½ lbs. New or Yukon gold potatoes, cubed

½ olive or canola oil mayonnaise

3 Tbsp. dill pickle juice

1 tsp. Dijon mustard

1-2 Tbsp. granulated sugar

Coarse salt and black pepper, to taste

½ cup fresh parsley, minced

¼ cup scallions, chopped

4 hardboiled eggs, chopped


1.Bring a large stock pot of water to a boil. Cook the potatoes until
fork tender. Drain and allow to cool to room temperature.

2.Whisk together olive oil, vinegar, mustard, honey and a pinch of salt
and pepper. Taste and adjust seasoning, if necessary.

3.Toss potatoes, parsley, scallions, boiled eggs and dressing together
in a bowl. Serve.

Serves 8