They Call Me Tater Salad

Makes 5-6 side servings

Goes well with the Waldorf Chicken Salad sandwich. I thought this came out pretty pretty decently for a 'simple' potato salad. But if I could do this again, I think a stalk of celery and 2 extra mini pickles would have been nice.

8 russet potatoes (these were small)

4 cloves of garlic

2 tsp dried dill

2 tbsp red wine vinegar

1 tbsp sweet pickle juice from the jar of pickles

6 mini sweet pickles

2 tbsp Dijon mustard
4 heaping tbsp mayo

salt and pepper

bring to boil several quarts of water, enough for the potatoes. Add in some salt.

In the meantime peel and clean the potatoes. Then dice into bit size pieces, but not too small. I like to cut the potato in half lengthwise, then cut into quarters, then cut the quarters either 3-4 times depending on the size of the potato. pile them into a bowl. add the taters in once the water is at a rolling boil. Cook for about 10 minutes, or until just tender for a fork to pass through. Drain in a coriander when complete.

While the potatoes are boiling... mince the garlic, and dice the mini pickles

Put the drained potatoes into a large bowl. add in the garlic, which should cook enough in the fresh hot potatoes. add in the pickles, dill, vinegar, pickle juice, mustard, and mayo. Mix gently so you won't mash the potatoes. Season with some salt and pepper to taste. Chill. Serve.