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Dill Pickle Potato Salad


STEP 1: Place potatoes in a large saucepan and fill with enough salted cold water to cover. Bring to boil and reduce heat to medium. Cook 20 – 25 minutes, or until potatoes are tender. Drain and once cool enough to handle, peel and cube. While potatoes are still warm, mix in pickle juice. Let cool completely.

STEP 2: Whisk together mayonnaise, vinegar, mustard and salt and pepper. Toss with potato mixture and then stir in celery, green onion and pickles. Fold in hard boiled eggs, and sprinkle with green onions to garnish.

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


2 lb (1 kg) yellow-fleshed potatoes, unpeeled

1/4 (60 mL) cup 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 (4mL) Salt

1/4 tsp (125mL) Pepper

1/2 cup (125mL) 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