1/2 Cup Pickle Brine (Pick your favorite, we make our own so we of course favor that.)
Fistful of Dill
1 – TBSP olive oil
1 – Tsp Rice Vinegar
1 – Medium Carrot Diced (Small)
2 – Stalks Celery Diced (Small)
1 – Large Pickle Diced (Small)
4 – Large Russet Potatoes (Diced)
Dice the potatoes into bite sized portions. Cook in boiling water until softened.
While the potatoes are cooking, blend the brine, dill, olive oil, and vinegar (Add salt and pepper to taste). Blend well and reserve for the salad.
Once the potatoes are cooked, remove from the boiling water and chill. (either douse with cold water or spread it onto a cookie tray and chill in the fridge).
Once the potatoes are chilled, mix the dressing in and then serve cold.