Red Potato Salad

 Four servings

 8 red potatoes

1 small red onion, diced

5 dill pickles, plus 1 tablespoon of the pickle brine

1 large orange or red bell pepper, diced

2 carrots, shredded

1 cup cooked green peas

2 celery stalks, diced

2 teaspoons dried dill or one handful of chopped fresh dill

Herbamare to taste

Red pepper flakes to taste

1 tablespoon olive oil
Grapeseed Vegenaise  to taste (you can find this at your local health food store and most grocery stores) 

- Pot the potatoes in a big pot and cover them with water. Bring to a boil, and turn the heat down. Cook until fork tender. Drain the water and let cool for 1 hour or until completely cool.

- Peel the potatoes and cut them into small pieces.

- Place the potatoes in a big bowl, add the remaining ingredients, and mix well. Cover and refrigerate for 2 hours before serving.