2 1/2 pounds golden potatoes, cut into bite-sized pieces

1 red bell pepper, diced

1 Jalepeno pepper, diced

3 dill pickle spears, diced

Dressing:

1 cup mayonnaise

1/4 cup dill pickle juice

1 teaspoon pepper

1 teaspoon salt

4 tablespoons chopped fresh dill

In a microwave-safe large serving bowl, cook potatoes in a little water for about ten minutes, or until fork tender (you can steam them as well).  Drain and allow to cool.

Add bell pepper, Jalepeno and dill pickles.

Make dressing:  In a medium bowl, mix mayonnaise, pickle juice, sugar, pepper and fresh dill.  Pour over salad and toss well.  Serves 4 - 6.