Red Potato Salad    

     

 Four servings

  •  8 red potatoes
  • 1 red onion
  • 5 dill pickles, plus 1 tablespoon of the pickle brine
  • 1 large orange or red bell pepper, diced
  • 3 carrots, shredded
  • 1 cup cooked green peas
  • 3 celery stalks, diced
  • 2 teaspoons dried dill or handful of chopped fresh dill
  • Herbamare to taste
  • Cayenne pepper to taste
  • 1 tablespoon olive oil
  • Grapeseed Vegenaise  to taste (you can find this at your local health food store or Wegmans) 

- Place potatoes in water in a big pot. Bring to boil and turn down the heat to medium, letting them cook until fork tender. Drain the water and let cool for 1 hour or until completely cool. .

- Peel the potatoes and cut them into small pieces.

- Place the potatoes in a big bowl and add the remaining ingredients and mix well. Cover and refrigerate for a few hours before serving.