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.
