Dill Pickle Potato Salad

8
Medium
Salads

Characteristics

Vegetarian Without nuts

Nutritional Facts Per Serving

250
Calories
6 g
Protein
26 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 250
  • Lipides 14 g
    • Saturated fat  2.5 g
  • Cholesterol 105 mg
  • Sodium  530 mg
  • Carbs 26 g
    • fiber  3 g
    • Sugar  2 g
  • Protein 6 g

Ingredients

  • 2 lb (1 kg) yellow-fleshed potatoes, unpeeled
  • 1/4 cup (60 mL) pickle juice, from jar of Compliments Baby Dill Pickles
  • 1/2 cup (125 mL) Compliments Mayonnaise
  • 1 tbsp (15 mL) Compliments Apple Cider Vinegar
  • 1 tbsp (15 mL) Sensations by Compliments Dijon Mustard
  • 3/4 tsp (4 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/2 cup (125 mL) finely diced celery
  • 3 green onions, thinly sliced, plus more for garnish
  • 1/4 cup (60 mL) finely chopped Compliments Baby Dill Pickles
  • 4 hard-boiled eggs, chopped

Method

  1. Place potatoes in a large saucepan and fill with salted cold water to cover potatoes. Bring to a boil. Reduced heat to medium. Cook 20 to 25 min., or until potatoes are tender. Drain and cool slightly. Peel and cube. While potatoes are still warm. Toss with pickle juice. Cool completely.
  2. Whisk together mayonnaise, vinegar, mustard, salt and pepper. Toss with potato mixture, celery, green onions and pickles. Fold in hard-boiled eggs. Sprinkle with green onion to garnish.

Tip: Add a splash of Mustard & Hops Gold Rush Spirited Mickie BBQ Sauce to dressing for special kick.

Related Recipes