Tangy potato salad to accompany most main dishes, especially rich ones like barbecue, as its savory and fresh components balance out the flavors.
Dill Pickle Potato Salad
4 large red potatoes
1 cup Dill Pickle Dip and Spread Mix prepared as either Creamy or Fresh Dip
1 onion (red or yellow), chopped
2 ribs celery, chopped
Scrub potatoes clean, but do not peel. Boil or steam until fork tender. Drain, pat or air dry and cut into 1/2 inch cubes.
In a medium bowl, toss together potatoes, Dill Pickle Dip, onion, and celery until well coated.
Refrigerate for at least an hour prior to serving.