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Ingredients
- 4 lb mini red-skinned potatoes 2 kg
- 1 cup diced VLASIC® SNACK'MMS® Kosher Dills 250 mL
- 1/2 cup chopped red onion or sliced green onion 125 mL
- 1/2 cup pre-cooked bacon bits 125 mL
- 6 hard-cooked eggs, chopped
Dressing
- 1/2 cup mayonnaise 125 mL
- 2 tbsp VLASIC® SNACK'MMS® Kosher Dills pickle juice 30 mL
- 2 tsp Dijon mustard 10 mL
- Salt and pepper, to taste
- Garnish: whole dill pickles, fresh parsley, hardcooked eggs
Dressing
- Whisk together dressing ingredients, in small bowl. Pour over potato mixture; toss to coat well. Season with salt and pepper. Cover and refrigerate 3 hours or up to 24 hours.
Cook commentary
Makes 12 cups (3 L).
Pickle perfect! Use pickles to add crunch and flavour to burgers and potato or egg salads.
Per Serving (1cup/250 mL): 236 Cal; 8.1 g Pro; 11 g Fat; 26 g Carb; 2.7 g DFib
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