1. 1 quart red skin potatoes cut into bite size pieces
  2. 2 tablespoons chopped celery
  3. 3 spears Valley Brook Farms grape leaf dill pickle spears diced
  4. 3 tablespoons diced scallions (or red onion)
  5. 3 heaping tablespoons mayonnaise
  6. 2 teaspoons Valley Brook Farms Flying pepper mustard
  7. 1 teaspoon juice from pickles
  8. to taste Fresh ground pepper
  9. 1 tablespoon fresh dill finely chopped


  1. Bring large pot of well salted water to boil then add potatoes and cook till till tender (about 15 minutes). Drain and let cool while adding other ingredients to a large bowl. Then add potatoes and stir gently. Taste and adjust for seasoning.

  2. Cover salad and refrigerate up to an hour before serving

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