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Dill Pickle Potato Salad

Dill Pickle Potato Salad

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

Method

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.

Characteristics

Gluten Free Lactose Free Nut Free Salad Vegetarian

Nutritional Facts Per Serving

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

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