Dill Pickle Roasted Potato Salad
User Reviews
5
Dill Pickle Roasted Potato Salad
Description
The potatoes are cubed and tossed with olive oil, dry ranch seasoning, and dried dill before roasting at 425°F until crispy, ensuring a flavorful base with a golden exterior and tender interior. After roasting and cooling slightly, the potatoes are mixed with crunchy red onions, cooked and diced bacon, chopped hard-boiled eggs, dill pickles, and a dressing combining mayonnaise, mustard, dill pickle juice, and spices. This combination balances creamy, tangy, and smoky notes.
Serving the salad warm highlights the roasted potatoes' texture, while chilling allows flavors to meld, making it suitable for picnics or potlucks. It pairs well with grilled meats or as a hearty side dish.
The recipe includes an alternative air fryer method for roasting potatoes at 380°F for 20-25 minutes, which can offer a convenient approach to crisping the potatoes evenly.
Ingredients
Potatoes
- 3 pounds red potatoes cut into small cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons ranch seasoning dry, 1-ounce packet
- ½ teaspoon dried dill weed
Salad
- 1 small red onion finely diced (about ½ cup
- 8 pieces Bacon cooked, diced
- 6 large egg hard-boiled to your preferred doneness, chopped
- 1 cup dill pickles finely diced, 143 g
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- ¼ cup dill pickle juice 60 g
- ½ teaspoon dried dill weed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Potatoes
- Preheat oven to 425°F*. Line a sheet pan with aluminum foil or parchment paper. Spray with nonstick cooking spray.
- In a large bowl combine potatoes, oil, dry ranch seasoning mix, and dill weed. Toss to coat completely.
- Place cubed potatoes onto the lined baking sheet. Bake, uncovered, for 45-60 minutes, or until the potatoes are crispy, flipping after 30 minutes. After roasting, prepare the salad and allow the roasted potatoes to cool for at least 15 minutes.
Salad
- In a large bowl, add warm roasted potatoes, onion, bacon, eggs, pickles, mayonnaise, mustard, dill pickle juice, dill weed, salt, and pepper. (You can reserve 1-2 eggs to set on top instead of mixing in.)
- Using a spatula, gently stir the ingredients until fully combined and every potato is covered.
- The salad can be served warm or refrigerated until ready to serve. If refrigerating, place it in an airtight container.
- Serve sprinkled with chopped dill (optional).
Notes
- Potatoes can be roasted in an air fryer at 380°F for 20-25 minutes, flipping halfway for even crispness.
- Allow roasted potatoes to cool about 15 minutes before combining with other salad ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 479kcal | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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