Ingredients

• 2 lbs small red skinned potatoes, quartered

• 1/2 cup dill pickles, diced

• 1 cup celery, diced

• 1/2 red onion, thinly sliced

• 2 tbsp fresh chives, chopped

• Chive flowers for garnish (optional)

For the dressing:

• 1/2 cup mayonnaise

• 1/4 cup olive oil

• 1/2 cup pickle juice

• 2 tbsp apple cider vinegar

• 1 tbsp Dijon mustard

• 1/4 tsp salt

• 1/2 tsp pepper

• 1 tsp cayenne

Products to Use:

• ProBond 8qt Stockpot

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