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
Directions1.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.