Add quartered potatoes to a pot. Cover with water and pickle juice fromfour Van Holten’s Pickle Pops. Bring to a boil and cook for 12-15 minutes, or until potatoes can be easily pierced with a fork. Drain potatoes and set aside.
In a bowl, combine mayo, pickle juice from Van Holten’s Pickle Pops, whole graindijon mustard, honey, salt, pepper, chopped dill, and chopped chives.
Once potatoes have cooled, toss in the dressing. Add chopped hard-boiled eggs, diced celery, and crumbled bacon. Transfer to the fridge until ready to serve.
Pro Tip: Serve with our Crispy Baked Dill Pickle Wings for extra pickle punch!