Description

Dill pickles and potato salad are synonymous with summer, and we combine both flavors in our Dill Pickle Potato Salad. Chock full of baby red potatoes, green peas and fresh dill, we add a lightly sprinkled topping of our Dill Pickle Ridgies to the top for a satisfying crunch.

Ingredients

• 1 lb mini red potatoes
• 1/4 cup light mayonnaise
• 1 tbsp grainy mustard
• 1 tbsp sweet relish
• 1 tbsp white wine vinegar
• Dash hot sauce
• 1/2 red onion, thinly sliced
• 1 cup green peas
• 2 tbsp chopped fresh dill
• 1 cup Wise® Dill Pickle Ridgies, crushed

Directions

1. In pot of salted water, boil potatoes for 10 minutes or until tender; drain. Let stand until cool enough to handle; cut in half.
2. In large bowl, toss together potatoes, mayonnaise, mustard, relish, vinegar and hot sauce. Add onion, peas and dill; toss gently to coat. Sprinkle with crushed chips just before serving.