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Dill Pickle Roasted Potato Salad
5 from 30 votes

Dill Pickle Roasted Potato Salad

Dill Pickle Roasted Potato Salad features crispy roasted red potatoes coated in ranch seasoning and dill, combined with bacon, hard-boiled eggs, red onion, and finely diced dill pickles. A creamy dressing made from mayonnaise, mustard, and dill pickle juice binds all ingredients, delivering tangy and savory flavors with a satisfying mix of textures. The salad can be served warm or chilled, offering flexible meal options.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 479 kcal
Course: Side Dish, Salad

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
    Cup of Yum
  1. Preheat oven to 425°F*. Line a sheet pan with aluminum foil or parchment paper. Spray with nonstick cooking spray.
  2. In a large bowl combine potatoes, oil, dry ranch seasoning mix, and dill weed. Toss to coat completely.
  3. 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
  1. 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.)
  2. Using a spatula, gently stir the ingredients until fully combined and every potato is covered.
  3. The salad can be served warm or refrigerated until ready to serve. If refrigerating, place it in an airtight container.
  4. 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

Serving 1serving Calories 479kcal (24%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 479

% Daily Value*

Serving 1serving
Calories 479kcal 24%

* Percent Daily Values are based on a 2,000 calorie diet.