Dill Pickle Potato Salad
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 50 mins
- Serves
- 8
Ingredients
- 2 lb
- yellow-fleshed potatoes, unpeeled
- 1 kg
- 1/4 cup
- pickle juice, from jar of Compliments Baby Dill Pickles
- 60 mL
- 1/2 cup
- Compliments Mayonnaise
- 125 mL
- 1 tbsp
- Compliments Apple Cider Vinegar
- 15 mL
- 1 tbsp
- Sensations by Compliments Dijon Mustard
- 15 mL
- 3/4 tsp
- salt
- 4 mL
- 1/4 tsp
- pepper
- 125 mL
- 1/2 cup
- finely diced celery
- 125 mL
- 3
- green onions, thinly sliced, plus more for garnish
- 1/4 cup
- finely chopped Compliments Baby Dill Pickles
- 60 mL
- 4
- hard-boiled eggs, chopped
Directions
Step 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.
Step 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.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 250
- Fat:
- 14 g
- Saturated Fat:
- 2 g
- Carbs:
- 26 g
- Fibre:
- 3 g
- Sugar:
- 2 g
- Cholesterol:
- 105 mg
- Protein:
- 6 g
- Sodium:
- 530 mg