Springtime In The Garden | Harvesting Potatoes & A Delicious Recipe. - Visual Diary

Thank you for joining me here and spending a little time with me in the garden.
With freshly harvested potatoes, I'll be making a delicious recipe that I think will quickly become one of your Spring and Summer favourites too.
You will find the full recipe listed below.
I hope this video brings a calming moment to your day.
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Dill Pickle Potato Salad -

Ingredients:
2-3 pounds of potatoes, washed and cut into bite-sized pieces
1/2 cup chopped dill pickles
2-3 Stalks of celery diced
-2-3 Hard-boiled eggs ( or pickled eggs) chopped. (optional)
1/2 cup of chopped chives
2 Tbsp chopped fresh dill
2 Tbsp of chopped fresh parsley
1 cup mayonnaise
2-3 Tbsp of pickle juice
1 Tbsp of Apple Cider Vinegar.
2 cloves of garlic grated.
1 Tbsp Dijon mustard
Salt and pepper to taste
Optional: chopped crispy bacon bits.

Instructions:
1. Boil the potatoes in a large pot of salted water until fork-tender, about 10-15 minutes. Drain and let cool.
2. In a large mixing bowl, combine the mayonnaise, pickle juice, apple cider vinegar, Dijon mustard, grated garlic, salt, and pepper. Whisk together until it becomes a dressing.
3. Now add the rest of the ingredients, celery, chives, dill, parsley, chopped pickles, and the eggs.
4. Add the cooled potatoes to the bowl and gently toss until they are evenly coated, add salt and pepper to taste.
5. Cover and refrigerate the potato salad for at least 1 hour before serving to allow all the flavours to meld together.
6. Serve chilled and enjoy!.

Homemade Mayonaise -
Instructions:
Crack two eggs into a large mason jar, add salt and pepper, 1-2 Tbsp of Dijon mustard, the juice of 1 lemon, and 1 Tbsp of unpasteurized sauerkraut brine (Optional)
Fill the remainder of the jar with a light oil of your choice. ( Avocado oil, light Olive Oil or Vegetable oil all work great. )
Blend using a stick blender, until desired thickness.

Enjoy!!

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