The memory of a childhood ditty inspired this recipe.
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
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.