Wickles Potato Salad

Recipe courtesy of Wickles Pickles. For more information, visit wicklespickles.com.


  • 4 lbs. Red Potatoes (washed and cut into 1⁄2 inch cubes)
  • 6 0z Sweet Wickles Relish
  • 1 Medium White Onion finely chopped
  • 4 Hard boiled eggs
  • 1 Cup Mayonnaise
  • 2 T Fresh Dill
  • 2 T Yellow Mustard
  • 1 1⁄2 t Salt
  • 1 t Black Pepper
  • 2 t Worcestershire Sauce


Set EGG for direct cooking (no convEGGtor) at 350°F/177°C.

In a medium bowl, toss potatoes with olive oil until well coated. Arrange potatoes around outer edges of cooking grid. Grill until tender when pierced with a knife, about 20 minutes.

Combine all other ingredients and blend with fork until mixed thoroughly.

When potatoes are tender, transfer to a cutting board and cool for 5 minutes. Cut potatoes and add in the mixed ingredients.

Set in refrigerator until cool and flavors meld.

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1 thought on “Wickles Potato Salad”

  1. Slightly confused. Top of recipe says potatoes are to be washed and cut into 1/2 inch pieces. Is this after they have been cooked on the Egg?

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