Nature's Garden Potato Salad Recipe

With summer in full swing, there is no better time for cool dishes! . The bold flavors from this dish are courtesy of fresh organic vegetables, Lauri Jo’s sweet pickles, and responsibly produced condiments from Sir Kensington’s. Give this recipe a try!
1 ½ pounds Yukon Gold potatoes, diced

sea salt to taste
½ cup Sir Kensington’s mayonnaise
2 tablespoons Sir Kensington’s grain mustard
2 tablespoons white balsamic vinegar

1 tablespoon olive oil

¼ cup Lauri Jo’s Southern Sweet Cucumber Pickles, diced

¼ cup celery, tiny diced

¼ cup diced Vidalia sweet onion
¼ cup finely chopped parsley

salt and pepper to taste

Place the potatoes and salt into a pot of water and bring to a boil, cooking for about 15 minutes or until tender. Drain the potatoes and reserve. Meanwhile, mix together the mayo, mustard, vinegar, and olive oil in a small bowl. In a large mixing bowl, add the cooked potatoes, pickles, celery, onion, parsley, and ½ of the dressing, then mix to combine. Adjust the amount of dressing, salt, and pepper to your taste, then cover and refrigerate to chill. Enjoy!