Baby Potato Salad

Ingredients

• 3 lb quartered baby potatoes (mixed colours)
• 2 tsp salt
• 2/3 cup mayonnaise (or vegannaise)
• 1/3 cup dill pickle juice
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• Black pepper to taste
• 1/2 cup grated carrot
• 1/2 cup thinly sliced celery
• 1/3 cup fresh chopped dill
• 3 tbsp finely chopped dill pickles
• 2 tbsp finely chopped red onion
• 1/4 cup finely chopped green onion
• 4 coarsely chopped hard-boiled eggs

Preparation

1. Place chopped red onion in ice water for 10 minutes.
2. Place quartered and rinsed potatoes in a large pot with 2 tsp salt.
3. Bring potatoes to boil, reduce heat, cover pot and simmer for 10 minutes (until potatoes are tender).
4. Prepare the dressing in a small bowl: add mayonnaise, pickle juice, paprika, 1/2 tsp salt and pepper and mix with a fork until smooth.
5. Drain the potatoes and mix the dressing into the pot with a wooden spoon while potatoes are still warm (some potatoes will mash slightly, adding thickness)
6. Cool the potatoes in the fridge or freezer until below room temperature.
7. Mix the remaining ingredients gently with a wooden spoon.
8. Refrigerate for at least 1 hour before serving.