Dill Pickle Potato Salad

Ingredients:

• 1.5 lb baby Yukon gold potatoes

• 1 C frozen peas

• 1 C chopped dill pickles

• 1 C chopped green onions

• ¼ C chopped fresh dill

• ¾ C avocado oil mayo

• ¼ C pickle brine

• S&P to taste

Instructions:

Boil potatoes whole until fork tender, about 20 minutes. Drain and add to a bowl with frozen peas. Refrigerate until cool.

1. Meanwhile, chop pickles, green onions & dill.

2. When potatoes are cool cut into quarters.

3. In a large bowl mix mayo, pickle brine and S&P until smooth.

4. Add potatoes, chopped veggies & dill to dressing gently stirring to coat.

5. Add S&P to taste.

6. For best results refrigerate for a few hours until cold.

Optional: add sliced hard-boiled egg on top before serving or substitute a box of your favorite gluten free pasta (cooked & cooled) for the potatoes.