Although you may already have a potato salad recipe, this version (from B.C. Egg and Eggs.ca) involves pickles, pickled jalapeño peppers, and golden brown cooked onions to add some more flavours into the mix. 

Summer potato salad with pickled jalapeño peppers

Potato Salad
2 lbs (1 kg) tri-coloured mini potatoes, halved
4 eggs
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
2 small white onions, thinly sliced
2 tbsp (30 mL) thyme leaves
1/3 cup (75 mL) chopped dill
1/3 cup (75 mL) mayonnaise
2 dill pickles, thinly sliced
1 tbsp (15 mL) pickled jalapeño peppers, finely chopped (recipe below)
1 tbsp (15 mL) pickled jalapeño liquid, or to taste
4 tsp (20 mL) salt
pinch black pepper, cracked

Pickled jalapeño peppers
Yield: makes 1 cup

1 cup (250 mL) jalapeño peppers, thinly sliced
1/4 cup (60 mL) granulated sugar
1/4 cup (60 mL) white wine vinegar
1/4 cup (60 mL) water
1 tsp (5 mL) salt

Instructions

Potato Salad

Place potatoes in a large pot of cold salted water, bring to a boil over medium-high heat, then reduce to low and simmer until potatoes are fork-tender, about 15 minutes.
Drain and let cool for 10 minutes.
Cook eggs to just under hard boiled. Let cool; peel, quarter and set aside.
In a medium skillet over medium-low heat, heat oil and melt butter.
Add onions and thyme and cook, stirring occasionally, until onions are golden brown, about 15 minutes. Transfer onions to a plate and let cool slightly.
In a large bowl, stir together dill, mayonnaise, pickles, pickled jalapeños, pickled jalapeño liquid, and salt.
Gently fold in potatoes, onions and eggs.
Season to taste with black pepper and serve immediately.

Pickled jalapeño peppers

Place jalapeños in a small bowl.
In a medium saucepan, combine sugar, wine, vinegar, water and salt.
Bring to a boil over medium heat and cook, stirring occasionally, until sugar has dissolved, about 2 minutes.
Pour hot pickling liquid over jalapeños, cover and refrigerate for at least 24 hours before using.