Potato Salad with Dill

Ingredients

• 1 kg (2 lb) red potatoes, thoroughly washed. Preserving the potato skin saves time and retains more dietary fibres.
• 2 celery sticks, finely chopped (about 175 ml / ¾ cup)
• 125 ml (½ cup) chopped large dill pickles (about 2 large pickles) Or an equal quantity of relish
• 80 ml (1/3 cup) of mayonnaise Or half mayonnaise / half plain yogurt
• 45 ml (3 tbsp) cider vinegar
• 15 ml (1 tbsp) milk
• 5 ml (1 tsp) honey
• 1 garlic clove, finely chopped
• 2 green onions, minced
• Salt and pepper to taste

Preparation

1. Boil the potatoes for 20 to 25 minutes in a pot filled with salted water. Drain and let cool.
2. Dice the cooled potatoes (2 cm pieces) and place in a large bowl.
3. Add the celery and the pickles.
4. In a small bowl, prepare the dressing by combining the mayonnaise, cider vinegar, milk, honey, garlic and green onions. Add salt and pepper.
5. Add the dressing to the salad, combine and serve.