Ingredients
8 medium gold potatoes
3 ears of corn, cooked and cut off the cob
1 red bell pepper, diced
1 orange bell pepper, diced
2 stalks of celery, diced
⅓ c red onion, diced
⅓ c dill pickles, diced
¾ c mayonnaise
¾ c sour cream
3 tbsp pickle juice
2 tsp salt
1 tsp pepper
1 tsp mustard powder
½ tsp celery salt
½ tsp sugar
¼ tsp paprika
2 tbsp fresh chives, chopped
2 tbsp fresh parsley, chopped
2 tbsp fresh dill, chopped
Directions
Step 1
Preheat oven to 400 degrees.
Step 2
Wash and scrub potatoes. Use a fork to poke holes around each potato. Place on a baking sheet. Drizzle with olive oil and sprinkle with salt. Rub oil and salt onto the potatoes. Bake for 50 minutes or until fork tender, flip the potatoes halfway through baking. Take the potatoes out of the oven and let cool. Cube the potatoes and set aside.
8 medium gold potatoes
Step 3
Add mayonnaise, sour cream, pickle juice and spices to a large bowl. Mix until combined.
¾ c mayonnaise
¾ c sour cream
3 tbsp pickle juice
2 tsp salt
1 tsp pepper
1 tsp mustard powder
½ tsp celery salt
½ tsp sugar
¼ tsp paprika
Step 4
Fold in the vegetables, pickles, and herbs until combined.
3 ears of corn, cooked and cut off the cob
1 red bell pepper, diced
1 orange bell pepper, diced
2 stalks of celery, diced
⅓ c red onion, diced
⅓ c dill pickles, diced
2 tbsp fresh chives, chopped
2 tbsp fresh parsley, chopped
2 tbsp fresh dill, chopped
Step 5
Gently fold in cooked potatoes until evenly coated in dressing.
Step 6
Cover and place in the refrigerator for at least 2 hours.
Step 7
Garnish with fresh chives and enjoy!