Garden Pickle Potato Salad

Garden Pickle Potato Salad

Is that pickle in your Potato salad? YES it is! And your potato salad game will never be the same. This recipe is inspired by our VP of Sales mother’s recipe handed down from generation to generation. A bread and butter Garden Pickle is the perfect sweet & salty addition!

Serving Size: serves 6


2 lbs small red potatoes, washed and scrubbed

½ lemon, juiced

2 tsp apple cider vinegar

1 tsp sea salt

1 tsp ground black pepper

3 hard-boiled eggs, chopped

2-3 celery stalks, chopped

Fresh dill

Blake Hill’s Garden Pickles, roughly chopped


½ cup mayonnaise

¼ cup sour cream (Cabot)

2 Tbsp whole grain Dijon mustard



Wash and scrub potatoes, halve potatoes, and add them to pot of water


Bring water to boil on high heat, cover and simmer, stir for even cooking (potatoes are done when fork tender)


When potatoes are done, drain into colander, rinse under cold water to stop cooking, and allow to drain and cool


In a large bowl, toss potatoes with lemon juice, vinegar, salt and pepper


Add Blake Hill’s Garden Pickles, hard-boiled eggs, and celery


In a separate bowl, mix mayonnaise, sour cream and mustard until blended


Add dressing to potatoes and veggies and mix until combined


Cover salad and chill completely before serving (best if made morning of or night before serving)


Mix salad, transfer into serving dish, and top with dill and Blake Hill’s Garden Pickles, Enjoy!

Garden Pickle Potato Salad

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