Canadian Potato Salad

6-8 red potatoes, diced (1 kg)

1 Tbsp salt (15 mL)

2 Tbsp pickle brine (30 mL)

2 Tbsp apple cider vinegar (30 mL)

1/3 cup grainy mustard (75 mL)

2 Tbsp honey (30 mL)

1/3 cup canola oil (75 mL)

1/4 tsp salt (1 mL)

1/3 cup chopped chives (75 mL)
1. Add the potatoes and salt to a large pot of cold water and place over high heat covered. Once boiling, remove the lid and cook for 8 minutes or until the potatoes are fork-tender but still slightly firm.
2. Drain the potatoes and transfer to a large mixing bowl. Sprinkle pickle brine over the hot potatoes and stir; set aside to cool.
3. In a separate medium-sized bowl, whisk together vinegar, mustard, honey, canola oil and salt.
4. Once potatoes are cool, gently fold in dressing and chopped chives.
5. Refrigerate until ready to serve.
Tip: Leave the potato peel on for texture and flavour