Three-Pickle Potato Salad

• portions: 8 servings
• temps total: 1 hour

Ingrédients

3 lb. petite red potatoes, scrubbed and cut into eighths

3 Tbsp., plus 1 tsp. kosher salt, divided

1/3 cup mayonnaise

2 Tbsp. dill pickle relish

1 Tbsp. chopped fresh dill, plus more for garnish

1/2 tsp. black pepper, plus more for garnish

1/2 cup chopped spicy pickled okra plus 1 Tbsp. juice from jar and more okra for garnish

1/2 cup bread-and-butter pickle chips, plus more for garnish

Instructions

Add potatoes, 3 tablespoons of the salt, and cold water to cover potatoes by 1 inch in a medium Dutch oven. Bring to a boil over high; reduce heat to medium-low. Cook, stirring occasionally, until fork-tender, 10 to 15 minutes. Drain well, and rinse with cold water. Let cool slightly in colander, about 15 minutes.

Meanwhile, whisk together mayonnaise, relish, dill, black pepper, 1 tablespoon pickled okra juice, and remaining 1 teaspoon salt in a large bowl. Add cooled potatoes, chopped okra, and pickle chips; stir together until combined. Serve immediately, or store, covered, in refrigerator up to 24 hours.