2 lbs. red bliss potatoes, boiled and cubed (NOT peeled)
2 hard-boiled eggs, finely chopped
1/2 cup Mt. Olive Sweet Pickles, finely chopped
1/2 cup sweet onions, finely chopped
1/4 cup celery, finely
3-4 tablespoons fresh chives, finely chopped
3/4 cup Duke’s mayonnaise
2 tablespoons honey Dijon mustard
1 tablespoon juice from sweet pickles
1 1/2 teaspoons apple cider vinegar
1 teaspoon black pepper
1/2 teaspoon salt
1/2 cup quartered grape tomatoes
1/2 cup cooked and crumbled bacon
In a large bowl: Mix together the boiled and cubed red potatoes, chopped sweet pickles, chopped hard-boiled eggs, chopped sweet onions, chopped celery, chopped fresh chives, and the additional ingredients (if you desire). Set aside.
To make the dressing: In a medium sized bowl whisk together mayonnaise, honey Dijon mustard, sweet pickle juice, and apple cider vinegar. Add salt and pepper. Dressing should be the consistency of a pour-able salad dressing. If it is too thick add a little more sweet pickle juice, until it is pour-able. When dressing is ready, pour over red potato mixture. Toss together with a rubber spatula. Make sure the entire salad is coated but do not over-mix, so as not to “mash” the potatoes.
Potato salad is great warm, but refrigerate if not serving immediately. Keep chilled until ready to serve.
NOTE: Potatoes and eggs can be chopped, boiled, and cooled ahead of time. For instance: the night before the salad will be served. This makes preparation the following day a snap!