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