• 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

• 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

1. Boil potatoes in salted water, in large saucepan or Dutch oven, until tender. Drain and let cool; cut into bite-size pieces.
2. Combine, in large mixing bowl, potatoes, pickles, onion, bacon bits and eggs.

1. 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.

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