Bread and Butter Pickle Potato Salad | Michigan Potatoes

Ingredients

• 2 1/4 pounds yellow potatoes, cut into 1-inch cubes
• 3 cloves garlic, smashed
• 2 ounces (1/4 cup) champagne vinegar (rice vinegar can be subbed)
• 3/4 cup (180 ml) mayonnaise
• 1/4 cup yellow mustard
• 1/2 cup (120 ml) sour cream
• 1/3 cup bread and butter pickles, chopped
• 1/3 cup red onion, diced and rinsed with cold water
• 2 Tbsp fresh dill, chopped
• 2 tsp celery seed
• Salt, to taste (we suggest about 2 tsp)
• Black pepper, to taste (we suggest about 2 tsp)
• Garnish: Green onions, sliced