Sides

Ingredients:

• 2 Small Red Potatoes, Scrubbed and Diced 
• 1 Tablespoon Kosher Salt, Plus 1 1/2 Teaspoons 
• 2 Ears Corn
• 3 Tablespoons Dijon Mustard
• 1/4 Cup Pickle Juice, Plus 1 Tablespoon
• 1 Red Bell Pepper, Diced
• 1 Cup Greek Yogurt
• 1/2 Teaspoon Paprika
• 1/2 Teaspoon Cayenne Pepper
  
• 1 Teaspoon Freshly Ground Black Pepper
• 1/2 Cup Celery, Diced
• 1/3 Cup Dill Pickles, Chopped
• 1/4 Cup Red Onion, Chopped
• 1/3 Cup Green Onions, Chopped
• Juice from 1/2 Lemon
• 2 Tablespoons Fresh Dill, Minced
• 2 Tablespoons Fresh Chives, Chopped for Garnish

Instructions:

1. In a Large Pot, add potatoes and cover by 2 inches of water. Cover and set to a Boil over Medium High Heat.
2. When the water begins to boil, uncover. Add Salt and Corn. Lower the heat to Medium and let simmer until Potatoes and Corn are tender (about 10 to 15 Minutes). Drain.
3. Place Potatoes in a large bowl. Combine 1/4 Cup Pickle Juice and Mustard. Pour over Potatoes. Toss to coat. Marinate in the refrigerator for 1 Hour.
4. Remove the corn from the cobs.
5. Combine the Yogurt, remaining Pickle Juice, Paprika, Cayenne Pepper, remaining Salt, and Black Pepper in a medium bowl. Stir well. 
6. Remove the Potatoes from the refrigerator, and add Bell Pepper, Corn, Celery, Pickles, Red Onion, Green Onion, Lemon Juice and Dill to the bowl. Pour the Sauce over and toss well.
7. Add Chives for Garnish. 
8. Serve and Enjoy!

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