Mayo-Free Potato Salad Recipe

Place the potatoes into a large pot and cover with water. Bring to a boil over high heat then reduce heat to medium-low cover and simmer until tender about 20 minutes. Drain and allow to steam dry for a minute or two. Chill the potatoes in cold water and chop into cubes when cool enough to handle.

Transfer the potatoes into a large salad bowl and toss lightly with dill pickles green onions celery cilantro dill pickle juice dried dill 1 teaspoon paprika salt and pepper. In a bowl whisk together the olive oil red wine vinegar and Dijon mustard and pour the dressing over the potato mixture. Toss again to coat all ingredients with dressing. Sprinkle with 1/4 teaspoon paprika.