CREAMY SWEET GHERKIN POTATO SALAD

Salad|Gluten-free|Sides|Vegetarian

Ingredients

5 pound bag Yukon Gold potatoes, peeled and chopped into 1” pieces

12 eggs

1, 16 ounce jar of sweet gherkin pickles, drained (reserve the juice) and chopped into ¼ – ½” pieces

1 large sweet or Vidalia onion, chopped

1 red bell pepper, chopped

1 cup green bell pepper, chopped into small dice

1, 30 ounce jar Hellman’s Light mayonnaise

2 tablespoon whole grain mustard

1 tablespoon Dijon mustard

1 teaspoon celery seed

1 tablespoon black pepper

2 teaspoon salt

Instructions

Place potatoes and one of the chopped onions in a large pot and cover with cold water. Add 1 tablespoon of salt to the water and bring to a boil over medium high heat. Let cook, stirring occasionally, until potatoes are fork tender and barely break apart when pierced. Drain in a colander and then place in a large bowl.

While potatoes are cooking, place the eggs in another pot in an even layer and cover with cold water. Bring to a rolling boil, then turn off the heat and cover the pot. Let them sit for 10 minutes. Drain the water from the pot and cover the eggs with cold water. Peel the eggs and rough chop them and add them to the bowl with the potatoes.

Add the chopped gherkins, onions, red pepper, and green pepper to the bowl. Toss to combine. Add the remaining ingredients to the bowl along with ¼ cup of the reserved pickle juice and mix well. Adjust flavor for salt. Place in your serving dish and chill in the refrigerator for at least 2 hours or overnight is best.

This is a must have at our annual 4th of July party on Block Island. Get there early because this stuff goes fast!!