Dirty Martini Potato Salad

Ingredients

• 2 pounds of small Yukon Gold potatoes
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup vodka (or to taste)
• 1/4 cup olive brine (use quality olive brine for the best flavor)
• 1/2 cup diced dill pickles
• 1/4 cup diced red onion
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• Extra dill for sprinkling (for garnish)
• Thinly sliced olives (for garnish)

Instructions

1. Rinse the small Yukon Gold potatoes thoroughly under cold water. Place them in a large pot and cover with salted water. Bring to a boil over high heat, then reduce to medium heat and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Once cooked, drain the potatoes and let them cool for about 10 minutes. When they are cool enough to handle, chop them into bite-sized pieces, leaving the skins on for added texture and flavor.
3. In a separate mixing bowl, combine the mayonnaise, sour cream, vodka, olive brine, Dijon mustard, salt, and black pepper. Whisk until smooth and creamy.
4. Gently fold the diced dill pickles, diced red onion, chopped dill, and parsley into the cooled potatoes. Drizzle the dressing over the potato mixture and carefully stir until all the ingredients are well coated.
5. Cover the salad with plastic wrap or a lid and refrigerate for at least 1 hour before serving.
6. Before serving, give the salad a gentle stir. Transfer it to a serving dish and garnish with additional dill and sliced olives.