Ingredients
ten boiled potatoes
1/3- 1/2 a cup of mayonnaise
One large bunch of flowering dill weed
4 large brine cured kosher dill pickles chopped
1/4 cup juice from the dill pickles
1/2 cup chopped red onion
seasoned salt to taste
Preparation
Boil potatoes until tender firm, chill then peel them-(can be cooked the day before) cut the potatoes into desired size chunks. Blend the mayonnaise with the pickle juice, season with the seasoned salt. Pour over the potatoes until coated. Snip from the dill as much of the feathery dill leaves and chopped flowers to the potatoes mixture.(more is better) Add the chopped onion and dill pickles. Serve chilled
