Ingredient

• 2 pounds Yukon Gold potatoes, cut into ½-inch pieces
• ¾ cup mayonnaise
• 2 tablespoons dill pickle brine
• 1 tablespoon apple cider vinegar
• 1 tablespoon yellow mustard
• 2 garlic cloves, grated
• 1 teaspoon sea salt
• Freshly ground black pepper
• 2 celery stalks, diced
• ½ cup diced dill pickles
• ½ cup chopped fresh chives
• 2 tablespoons chopped fresh dill
• 2 hard-boiled eggs, peeled and chopped, optional

Direction

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until fork-tender. Drain and set aside to cool to room temperature.
2. Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper.
3. Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly so that the salad becomes creamy.
4. Fold in the celery, chopped pickles, chives, dill, and hard-boiled eggs, if using.
5. Cover and chill for at least 1 hour and up to 1 day.
6. Season to taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.