You can make 1 day ahead prior to serving. Garnish with fresh chives!
Ingredients
2poundsmixed fingerling potatoes, cut into 1-inch chunks
1Tbsp.salt
3/4cupmayonnaise
1Tbsp.prepared mustard
1Tbsp.pickle juice
1tsp.sugar
1garlic clove, crushed
1cuppeas, cooked and drained
1cupcorn, cooked, cut off the cob
8slicesfully cooked bacon, chopped in large pieces
1/2cupbread and butter pickles, chopped
1/2cupcelery, chopped
1/4cupred sweet peppers
1/4cupchives
Instructions
Bring water to boil in a large pot; add in 1 Tbsp. of salt plus the chopped potatoes. Bring to a simmer and cook for abut 10-12 minutes, until the potatoes are tender. Drain well.
In a small bowl, make the dressing by adding the mayonnaise, mustard, pickle juice, sugar, and garlic. Mix together and set aside.
Cook the peas and corn and allow to cool. Chop the bacon, pickles, celery, sweet peppers, and chives.
Toss the potatoes gently with the dressing; allow to sit for about 10 minutes.
Add in the remaining ingredients; salt and pepper to taste. Gently toss until mixed together.