Red, White & Blue Potato Salad

Ingredients

• 1 1/2 pounds tri-colored small potatoes
• Kosher or fine sea salt
• 3 tablespoons pickle juice ((from the jar of dill pickles))
• 3 tablespoons olive oil
• Freshly ground black pepper
• 10 kosher baby dill pickles (sliced (about 1/2 cup))
• 1/2 medium red onion (diced)
• 3 stalks celery (sliced)
• 6 tablespoons mayonnaise
• 1 tablespoon yellow mustard
• 6 hard-boiled eggs (peeled and chopped)
• Paprika (for serving)

Instructions

1. 1

   Place the potatoes in a large pot and cover with an inch of cold water. Add 2 teaspoons salt and bring to a boil. Let simmer until the potatoes are fork tender, about 20 minutes. Drain and let cool until cool enough to handle but still warm.

2. 2

   In a large mixing bowl, whisk together the pickle juice, olive oil, 2 teaspoons salt and 1 teaspoon pepper. Add the pickles, onion, and celery. Stir to combine.

3. 3

   Cut the potatoes in half, add to the mixing bowl, and stir to combine. Let sit for a few minutes.

4. 4

   In a small bowl, combine the mayonnaise and mustard. Add the eggs to the potatoes, then the mayonnaise/mustard sauce, and gently stir to combine. Cover and refrigerate for at least 1 hour. Taste and adjust seasoning with more salt and pepper, if desired. Can be made a day ahead.

5. 5

   Garnish with paprika before serving.