Dill Pickle Ranch Potato Salad
Servings: 12

6 large eggs
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
2/3 cup mayonnaise
2/3 cup sour cream
3 tablespoons pickle brine from the jar
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
1 clove garlic, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1 cup chopped dill pickles
1/4 cup finely chopped red onion

Place eggs in a single layer in a large saucepan. Add enough cold water to cover eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat, cover and let stand 15 minutes; drain. Place eggs in ice water until cool enough to handle; drain. Peel and coarsely chop.

Meanwhile, place potatoes in a large saucepan with enough salted water to cover. Bring to boiling, reduce heat and simmer, covered, until just tender, about 10 minutes; drain. Spread on a baking sheet or tray and let cool slightly, about 5 minutes.

Meanwhile, for dressing, in a large bowl, whisk together mayonnaise, sour cream, pickle brine, dill, parsley, chives, garlic, salt and pepper.

Add eggs, potatoes, celery, pickles, and onion to the bowl; toss to combine.

Cover and chill 1 to 2 hours before serving.

Nutrition Facts
Calories 224 Total Carbohydrate 19g Dietary Fiber 2g Total Sugars 3g Protein 6g Total Fat 14g Saturated Fat 4g Cholesterol 106mg Vitamin C 10mg Sodium 475mg Calcium 55mg Iron 1mg Potassium 512mg