2 pounds medium-size red-skinned potatoes, unpeeled,

cut into ½-inch pieces
3 tbsp red wine vinegar

3 tbsp olive oil
1 cup chopped onion
2 garlic cloves, minced
2 ½ teaspoons Old Bay seasoning
1 large tomato, seeded, diced (about ¾ cup)
3 large Polstar Traditional Dill Pickles, chopped (about ¾ cup)
3 tablespoons chopped fresh parsley

Steam potatoes until just tender, about 12 minutes. Transfer to large bowl. Cool potatoes slightly. Drizzle with vinegar; toss to coat. Heat oil in heavy medium skillet over medium-low heat. Add onion; sauté until beginning to soften, about 2 minutes. Stir in garlic and Old Bay seasoning; sauté 1 minute. Remove from heat. Cool to room temperature. Add onion mixture to potatoes. Add remaining ingredients. Toss gently to combine. Season salad with salt and pepper. Makes 6-8 servings

POLISH DILL PICKLES SOUP

1 pound beef neck bones
1 cup mixed vegetables
2 cups diced Polstar Traditional Dill Pickles
2 quarts water

2 cups diced potatoes
3 tbsp all-purpose flour
1 cup milk
salt to taste

In a large pot, place neck bones, vegetables, and pickles. Add water. Cook over medium heat for 45 minutes. Add potatoes; cook until soft, about 20 minutes. Remove neck bones. Increase heat to medium-high. Combine flour and milk in a small bowl, and gradually stir into soup. Continue stirring until mixture boils. Season to taste with salt. Makes 6-8 servings