Pork Rind Potato Salad

Ingredients

• Spicy Dill pork rinds, crushed, garnish

• 5 lbs. Potatoes, red, washed, skin on, bite-sized pieces

• 3 cups Mayonnaise

• 1 cup Celery, chopped

• 1 1/2 Tbsp. Brine, dill pickle or Spanish olive

• 1 1/2 Tbsp. Mustard, ground

• 1 Tbsp. Apple cider vinegar

• 1 tsp. Dill, dried

• 1 tsp. Salt, or more to taste

• 1/2 tsp. Black pepper, freshly cracked

• 1/2 tsp. Garlic powder

• 1 Tbsp. Olive oil

Directions

1. Place potatoes in a microwave-safe glass bowl. Microwave 8 minutes, then cool slightly.

2. Heat a skillet over medium heat. Add olive oil and potatoes. Season with salt and black pepper. Cook 6-8 minutes, until softened and browned.

3. In a medium bowl, mix mayonnaise, brine, mustard, vinegar, dill, and garlic powder.

4. In a large bowl, combine potatoes, celery, and mayo mixture. Mix well.

5. Refrigerate several hours or overnight in a covered container.

6. Garnish with crushed Spicy Dill pork rinds before serving.