Dill Pickle Potato Salad
Prep Time
Serves
Cooking Mode
2 lb yellow-fleshed potatoes, unpeeled
¼ cup pickle juice, from jar of Compliments Baby Dill Pickles
½ cup Compliments Mayonnaise
1 tbsp Compliments Apple Cider Vinegar
1 tbsp Sensations by Compliments Dijon Mustard
¾ tsp salt
¼ tsp pepper
½ cup finely diced celery
3 green onions, thinly sliced, plus more for garnish
¼ cup finely chopped Compliments Baby Dill Pickles
4 hard-boiled eggs, chopped
2 lb yellow-fleshed potatoes, unpeeled
¼ cup pickle juice, from jar of Compliments Baby Dill Pickles
½ cup Compliments Mayonnaise
1 tbsp Compliments Apple Cider Vinegar
1 tbsp Sensations by Compliments Dijon Mustard
¾ tsp salt
¼ tsp pepper
½ cup finely diced celery
3 green onions, thinly sliced, plus more for garnish
¼ cup finely chopped Compliments Baby Dill Pickles
4 hard-boiled eggs, chopped
Directions
1Place 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.
2Whisk 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
1
Add a splash of Mustard & Hops Gold Rush Spirited Mickie BBQ Sauce to dressing for special kick.
Disclaimer
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Personal Note
Personal Note
