Potato And Broccoli Salad With Dill Pickles

1. 1

   Heat water with a pinch of salt in a large sauce pan until boiling. Add potatoes and cook until just tender, about 10 minutes. Add broccoli stalks and continue to cook for about 2 minutes until broccoli is just tender. Drain and rinse with cold water.

2. 2

   Meanwhile, add celery, cucumber, mayo, mustard, pickles, pickle juice, dill and chives to a large serving bowl and combine.

3. 3

   Once the potatoes and broccoli have cooled and drained, add to the mayo mixture and combine. Salt to taste.

4. 4

   Chill in the fridge for one hour. Stir again and add a pinch of dill and chive to the top for a garnish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.