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We have such talented cooks on our Fashionably Early team.  This week’s recipe is from Anne.  She is a beautiful model, wonderful mom and great cook.  Here is Ann's signature dish.  

Creamy Dill Potato salad.  I love the flavor of the dill and Dijon together.  I hope you will try it!!  Also, congrats to Anne's daughter who will be graduating from college this week.  

Creamy Dill Potato Salad

Ingredients:

2 1/2 pounds small red- and white- skinned potatoes (about 1-inch diameter), unpeeled

1 medium-size onion, chopped

6 hard cooked eggs, peeled and chopped (I only use 2 or 3)

1 cup chopped dill pickles

1 cup light mayonnaise (I use regular )

3 tablespoons brine from pickles

1 teaspoon garlic salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh dill

I add a dollop of Dijon mustard because it's yummy

Directions: 

1) Place potatoes in a large pot of lightly salted water. Boil for 15 to 20 minutes or until tender. Drain well.

2) Cut the potatoes in half (cut larger potatoes in quarters so all pieces are about the same size). Place the potatoes, onion, eggs, and pickles in a large bowl. Stir gently to combine.

3) In a small bowl, whisk together mayonnaise, brine, garlic salt, pepper and dill. Spoon mayo mixture into potato mixture and stir gently.

4) Cover and refrigerate  4 hours or overnight.

Yummy!!

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