Dill Pickle and Ham Potato Salad

15 minutes
20 minutes
  • 5 L (6 c.) of red baby potatoes, quartered
  • 60 mL (¼ c.) of pickle juice
  • 45 mL (3 tbsp.) of fresh chopped dill
  • 45 mL (3 tbsp.) of fresh chopped parsley
  • 60 mL (¼ c.) of plain yogurt
  • 80 mL (1/3 c.) of mayonnaise
  • 1 shallot, chopped
  • Salt and fresh ground pepper
  • 250 mL (1 c.) of dill pickles, sliced into rounds
  • 1 package of duBreton Apple Wood Smoked Ham, diced
Preparation steps
  1. In a pot, cook the potatoes in salted water for 20 minutes or until tender. Drain, fill the pot with cold water to cool the potatoes, let stand for a few minutes and then drain again.
  2. In a large bowl, combine the pickle juice, herbs, yogurt, mayonnaise and shallot and season to taste.
  3. Add the drained potatoes and pickles and stir. Arrange the ham on top and serve.