Recipe courtesy of Wickles Pickles. For more information, visit



1.8 kg red potatoes (washed and cut into 1-1¼ cm cubes)

6 0z Sweet Wickles Relish

1 Medium White Onion finely chopped

4 Hard boiled eggs

1 Cup Mayonnaise

2 Tablespoon Fresh Dill

2 Tablespoon Yellow Mustard

1½ teaspoon Salt

1 teaspoon Black Pepper

2 teaspoon Worcestershire Sauce


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

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 flavours meld.