INGREDIENTS
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olive oil for the pan
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1/2 medium yellow onion, diced
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2-3 cloves garlic, minced
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3 medium Yukon Gold potatoes (1 1/2 pounds), cubed
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2 1/2 cups gluten-free vegetable broth or water
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1/2 cup pickle brine
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8 ounces dill pickle spears (7-8 spears), diced + extra for garnish
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1/2 cup chopped fresh dill + extra for garnish