Dill Pickle Potato Salad

Prep time: 15min
Total time: 50min
Serves: 8
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
Per serving (1/8 of the recipe):
calories
250
fat
14 g
saturated fat
2.5 g
carbs
26 g
sugar
2 g
protein
6 g
cholestrol
105 mg
fibre
3 g
sodium
530 mg

Directions

  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.