Your guests will love this summer cookout staple!
6 cups red potatoes (skins-on, cut into 1" chunks, cooked until tender, and cooled)
6 hard-boiled eggs (peeled & sliced)
1/2 cup chopped Holmes-Made Garlic Dill Pickles
1 1/2 cups mayonnaise
1 Tb. dill pickle juice
Salt & pepper (to taste)
(Prepare potatoes & eggs ahead of time) Cut potatoes (skins on) into 1" chunks; cook until tender and cool. Hard-boil eggs; allow to cool; then peel & slice.
Place the potatoes, hard-boiled eggs, and chopped dill pickles into a large mixing bowl.
In a smaller bowl, whisk together the mayonnaise, mustard, fruit spread, and pickle juice; season to taste with salt & pepper.
Pour the dressing over the ingredients in the mixing bowl, gently tossing to combine.
Garnish the salad with pickles and dill weed; refrigerate, or serve immediately.