Dilly Potato Salad

Potato salad with a twist - less mayo, more mustard. And not sweet - dill pickles take the place of traditional sweet pickles, And seasonings are savory and piquant to match the dill.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 3  lbs potatoes (russet or yukon gold, boiled, peeled, and cubed)
• 2 -4  tablespoons  rice wine vinegar
• 3⁄4 medium red onion, chopped
• 4  celery ribs, chopped
• 2  medium dill pickles, chopped
• 4  hard-boiled eggs, chopped (optional)

• Dressing

• 3⁄4 cup low-fat mayonnaise
• 2  tablespoons prepared mustard
• 1⁄3 cup pickle juice or 1⁄3 cup  rice wine vinegar
• 1  tablespoon dried dill weed
• 1  tablespoon  seasoned pepper
• 1  tablespoon seasoning salt
• 1  tablespoon dried parsley
•  paprika
•  seasoned pepper

Directions

1. Place potatoes in large bowl while warm. Sprinkle with rice wine vinegar and toss. Add all other vegetables, pickles, and eggs.
2. Combine dressing ingredients in small bowl. Whisk to mix thoroughly.
3. Add dressing to vegetables and mix. Sprinkle top with paprika and seasoned pepper.
4. Chill at lest 2 hours to allow flavors to blend.