Ingredients

  • 3 lbs red potatoes
  • ½ cup shredded carrots
  • 3-4 pickles, finely diced
  • 1 cup mayonnaise
  • 1 ½ tbsp mustard
  • 1 tbsp white vinegar
  • ¼ tsp garlic powder
  • 2 tbsp sugar
  • Salt
  • Black pepper

Directions

  1. Peel the potatoes and cut into bite-size pieces. Put the potatoes into a pot and cover with cold water. Boil until potatoes are tender but not falling apart. Drain and place in the fridge to cool completely.
  2. Mix the mayonnaise, mustard, vinegar, garlic powder, sugar in a small bowl. Add salt and pepper to taste. (Tip: Dip a piece of potato into the dressing so you can taste and adjust.) If the dressing is too thick, add a tablespoon or two of pickle juice to think it out.
  3. Once potatoes are cold, place them in a bowl with the pickles and shredded carrots. Pour in the dressing and mix gently so the potatoes don’t break and fall apart. Refrigerate overnight.
  4. Optional: Serve with a light dusting of paprika over the top. Also optional: Add some finely diced purple onion.