Wellthy Tastings May- Dill Pickle Potato Salad

May is a busy month as it’s festival season down here in New Orleans, graduation time, Mother’s Day and Memorial Day, but did you know it is also National Salad and BBQ Month?! Today, we’ll be making a yummy dill pickle potato salad to celebrate.

This potato salad is the perfect dish to bring to the many festivities May brings! This recipe has a ton of flavor and is packed with nutrients like potassium, vitamins A and C and can make for better digestion, improve your appetite, and aid against infections.

Here’s what you’ll need:

• 2 lbs potatoes, chopped
• ½ c mayonnaise
• ½ c red onion, diced
• ¼ c dill pickles, finely chopped
• 1 Tbsp Dijon mustard
• 2 Tbsp dill pickle juice
• 1 clove garlic, minced
• 4 Tbsp fresh dill, finely chopped
• Salt and pepper, to taste

Directions:

1. Add your chopped potatoes to a large pot of water and bring to a boil.
2. Cook the potatoes for 15 to 20 minutes or until they’re fork tender.
3. Drain the cooked potatoes and let them cool.
4. Once cooled, in a large mixing bowl, put together the remainder of our ingredients until combined.
5. Now, combine your potatoes in the mixing bowl and fold in until they are completely coated.
6. Store in the fridge until your potato salad is cool and then enjoy when ready!

We hope you have a wonderful month celebrating!