Dill Brined Rainbow Potato Salad

Purple, pink and yellow potatoes mix together with fresh herbs to bring you summer's most beautiful potato salad. Mumm brined her potatoes overnight to bring out a serious dill flavor. This salad has it all, beautiful color, eggs, mayo and mustard...Dillicious!!

1.5 lbs of rainbow fingerling potatoes, cut in bite size chunks

½ cup dill pickle juice (brine)

6 hard boiled eggs

½ cup mayonnaise

1 Tbsp whole grain mustard

2 Tbsp prepared yellow mustard

4 green onions, sliced

2 pickles, diced fine

Black pepper, freshly ground

½ cup parsley or dill, minced

Cook the bite sized fingerlings until just tender, strain water out and marinate in the pickle juice, chilling overnight. 

Boil eggs and let cool; slice or rough chop with mayonnaise, mustards, green onions, pepper & pickles. Add in potatoes and any unabsorbed juices (2-3 Tbsp). Taste for seasoning, i didn’t need to add salt to mine because of the brining. Toss fresh herbs on top for an extra splash of color.