SWEET /DILL POTATO SALAD

SWEET /DILL POTATO SALAD image

Provided by Rose Mary Mogan

Time 50m

Number Of Ingredients 12

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8 medium red skin potatoes, washed, peeled and cubed
1/2 c sweet gherkin pickles chopped
1/2 c baby kosher dill pickles, chopped
1 medium yellow onion grated & excess liquid removed
3/4 c matchstick carrots, chopped
7 large hard boiled eggs, chopped into large pieces or as desired
1/2-1 tsp coarse black pepper or to taste
2 pkg splenda or sugar
1 tsp kosher salt (optional) or to taste
2 Tbsp gherkin sweet pickle juice
1 1/2 c mayonnaise or more if desired
1/3 c yellow prepared mustard

Steps:

1. Wash Peel & cube potatoes, then add to a large pot, cover with water and add about 2 teaspoons to 1 tablespoon kosher salt to water. Cook until potatoes are crisp tender but not mushy still slightly hard, about 15 minutes, or until knife releases easily when pierced with tip of sharp knife & potatoes still hold their shape.
2. Drain in a colander or strainer and set aside till needed. Some of the ingredients used in this recipe.
3. Chop both sweet gherkin & dill pickles into medium size chunks and add to a large bowl.
4. Chop carrot shreds into small pieces.
5. Now grate onion on box grater or in food processer, and squeeze out excess juice. Then add both onions and carrots to bowl with pickles & stir to blend.
6. Now add in the mayonnaise, yellow mustard, black pepper, pickle juice, and stir well to blend together.
7. Add in the cooked cubed potatoes, peeled and chopped boiled eggs , stir to mix, and then taste and add additional spices if desired. Serve at room temperature or chill and serve later if desired. Garnish with chopped chive and additional carrot shreds if desired.