Caramelized Onion and Dill Pickle Potato Salad

8 cup Potato

1 White Onion

2 cup Dill Pickles

3 clove Garlic

1 tbsp Olive Oil

3/4 cup Mayo

1/2 cup Pickle Juice

1 tbsp Chili Flakes

Salt and Pepper

1. Heat 1 tbsp of olive oil in a pan, add 1 sliced white onion and cook for 20 minutes on medium-low heat until caramelized. Add 3 minced cloves of garlic, salt, and pepper and cook for an additional 5 minutes.

2. Boil 8 cups of potatoes until tender, drain and place in a large mixing bowl. Mix in onion and garlic, 2 cups of chopped dill pickles, 3/4 cup of mayo, 1/4 cup of pickle juice, 1 tbsp of chili flakes, salt and pepper to taste.

3. Place potato salad in the fridge for 30 minutes to 4 hours for optimal flavor.