Things You'll Need:
- 6 large potatoes
- 3 large pickles
- 1 cup celery
- 1 cup red onion
- 1/2 can 6-oz olives
- 4 tbsp. canola or extra light virgin olive oil
- 4 tbsp. apple cider vinegar
- 2 tbsp. Dijon mustard
- 2 cloves minced garlic
- 2 tsp. dill
- 2 tsp. salt
- 1 tsp. pepper
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Step 1
Peel potatoes and cut into large chunks. Boil until tender, but not soft. Drain and rinse in cold water. Drain again and chill until potatoes are cold.
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Step 2
Dice the pickles, celery and onion. Slice the olives. Combine in large mixing bowl.
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Step 3
Add to vegetable mixture the oil, apple cider vinegar, mustard, garlic, dill, salt and pepper. Mix well.
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Step 4
Cube the chilled potatoes. Carefully folding the potatoes into the vegetable mixture with a large wooden spoon until mixed.
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Step 5
Chill for one hour and serve.











