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Export 10 ingredients for grocery delivery
Step 1
Scrub your potatoes and place them in a large pot of cool water with a pinch of salt. You are going to bring the water to a boil and cook for 25 – 30 minutes until you can pierce them with a knife tip easily. Let the potatoes cool until you can easily handle. NOTE: you are boiling these potatoes whole and with the skin on.
Step 2
Using a vegetable peeler or small paring knife, peel the boiled potatoes and cut them into chunks. Add the potatoes to a large bowl.
Step 3
Finely chop the onion and the baby dill pickles and add them to the bowl. Gently mix.
Step 4
Peel the hard-boiled eggs and cut them into small slices and add them to the potatoes in the bowl. Gently fold into the potato mix.
Step 5
While the potatoes are cooking, in a small bowl or measuring cup, mix the mayo, yogurt, pickle juice, mustard, salt, and pepper.
Step 6
Pour the dressing over the warm potatoes and stir well. Taste the potato salad and add more salt and pepper if needed. If the potatoes seem to dry, add a little more mayo or yogurt one tablespoon at a time. Refrigerate the salad for at least 2 hours before serving.
Step 7
Dust the salad with paprika and sprinkle the salad with the parsley and serve.
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