Dill Pickle Potato Salad

I got jealous of everyone's mayonnaise based food today in the middle of making pie and decided to make my own while the dough chilled. It's as salty and stinky as potato salad gets, with an indulgent spattering of crushed salt & vinegar chips on top. If you prefer potato salad that holds together more tightly, add a couple chopped hard boiled eggs.

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Dill Pickle Potato Salad
-serve 6 as a side dish

1 pound small yellow potatoes
1T kosher salt
1/2 cup white vinegar
a scant 1/3 cup mayo
1t pickle brine
1t dijon mustard
2T finely chopped pickled red onions (recipe here)
2/3 cup roughly chopped dill pickle chips (I used Trader Joe's)
1 small handful each parsley and dill leaves
salt and pepper to taste
Salt + Vinegar chips to serve

1. Combine potatoes with salt and white vinegar in a large pot and cold add water until potatoes are covered by 1/2". Cook over medium until tender. Drain and rinse with cold water.
2. Whisk together mayo, mustard, brine, and red onions. While potatoes are still warm, toss them with dressing.
3. Add dill pickles, herbs, and salt and pepper to taste. Chill for at least one hour. Sprinkle with crushed salt and vinegar chips right before serving.