Country Potato Salad | Spicy Dill Pickles

Chef Greg Daniels Previews This Video Tutorial

Kick of your 4th of July party with a crowd-pleasing dish from Chef Greg Daniels!  Utilizing McClure's Spicy Pickles from July's Basket, fennel and house-made aioli, Chef Daniels crafts a Country-Style potato salad perfect for any outdoor culinary gathering.

Ingredients

For The Potato Salad:

3-4 Yukon Gold Potatoes, Cut Into Manageable Sized Pieces

2 Tablespoons, Creme Fraiche

1/2 Cup, Garlic Aioli

1 Tablespoon, Fresh Picked Dill + More For Garnish

1 Tablespoon, McClure's Spicy Pickles Juice

2 Stalks, Celery, Diced

1/4 Cup, White Onion, Diced

2 Hard Boiled Eggs, Chopped

2 Teaspoons, Dijon Mustard

3 McClure's Spicy Pickle Spears, Chopped

Salt + Fresh Cracked Black Pepper, To Taste

Directions

For The Potato Salad:

1. Boil potatoes in salted water, until cooked through, but not mushy about 8-9 minutes. Allow to cool completely.

2. Combine all ingredients thoroughly but lightly.

3. Garnish with dill and chopped pickles.

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