Imagine savoring a dish that feels like a warm hug but with a zesty twist—yes, that’s this dill pickle roasted potato salad. I stumbled upon this gem while experimenting in the kitchen, and it’s become my go-to for every backyard barbecue. There’s something magical about the crispy-on-the-outside, tender-on-the-inside potatoes mingling with the tanginess of dill pickles; it’s like a flavor party in your mouth that just won’t quit.
Steps
- Preheat your oven to 425°F and prepare a sheet pan by lining it with aluminum foil or parchment paper and spraying with nonstick cooking spray. Combine cubed red potatoes with olive oil, dry ranch seasoning, and dried dill weed in a large bowl, ensuring they are evenly coated. Spread the potatoes on the prepared pan and bake for 45-60 minutes, flipping them halfway through until they are crispy.
- While the potatoes roast, cook bacon until crispy, then dice it into small pieces. Hard-boil eggs to your liking, chop them, and save a few pieces for garnishing the salad later. Finely dice a small red onion and dill pickles, saving some pickle juice for the salad.
- Once the potatoes are roasted, let them cool for about 15 minutes. In a large bowl, mix together the warm potatoes, diced onions, bacon, chopped eggs, dill pickles, mayonnaise, yellow mustard, dill pickle juice, dried dill weed, salt, and pepper. Stir gently with a spatula to combine all the ingredients thoroughly.
- Serve the salad immediately while warm, or refrigerate it for later use. If storing, place the salad in an airtight container and keep it in the refrigerator. Optionally, garnish with extra chopped dill before serving.
Ingredients
- 1 small red onion, finely diced (about ½ cup)
- 8 pieces of bacon, cooked and diced
- 6 large eggs, hard-boiled and chopped
- 1 cup (143 g) finely diced dill pickles
- 1 cup (232 g) mayonnaise
- 1 tablespoon yellow mustard
- ¼ cup (60 g) dill pickle juice
- ½ teaspoon dried dill weed
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- Potatoes (red, Yukon gold, or fingerling)
- Extra virgin olive oil
- Dry ranch seasoning mix
- Dried dill weed
FAQ
- Can I prepare any components of the Dill Pickle Roasted Potato Salad in advance?
- Yes, you can prepare several elements ahead of time. Bacon can be cooked and stored in the fridge for up to 4-5 days, and hard-boiled eggs will last about a week if kept in an airtight container. You can also dice the onion in advance. While it’s best to add roasted potatoes to the salad while they’re warm, you can roast them earlier and reheat them before assembling the salad.
- What types of potatoes can I use for this salad?
- The recipe suggests using red potatoes with their skins on, as they maintain their shape well when roasted. However, Yukon gold or fingerling potatoes are also good alternatives.
- Is it possible to make this salad without bacon?
- Yes, you can omit the bacon if you prefer. The salad will still be flavorful and satisfying with the other ingredients.
- How should I store the Dill Pickle Roasted Potato Salad?
- Store the salad in an airtight container in the refrigerator. It will stay fresh for 3-4 days.
- Can I serve the Dill Pickle Roasted Potato Salad warm?
- Absolutely, this salad can be served either warm or cold. If serving cold, ensure it is kept on a bed of ice or with ice packs if you’re at an outdoor event, and don’t leave it out for more than a couple of hours.
Tips
- Roast the potatoes instead of boiling them. This enhances their texture and flavor, making them crispy on the outside and tender on the inside, which significantly elevates the overall taste of the salad.
- Prepare ingredients in advance. You can cook the bacon and hard-boil the eggs ahead of time. This saves on prep time when you’re ready to assemble the salad.
- Use dill pickle juice in the dressing for an extra burst of dill flavor without overpowering the salad. This adds a tangy, briny note that complements the creamy elements beautifully.
- Serve the salad warm or cold. Serving it warm allows the flavors to meld better, while serving it cold is perfect for outdoor gatherings. Just ensure it stays on ice or in a cooler if outside for extended periods.
Equipment
- Air Fryer – If you choose to use this method for roasting potatoes.
- Baking Sheet Pan – For roasting potatoes in the oven.
- Nonstick Cooking Spray – To prevent sticking when roasting potatoes.
- Spatula – For gently stirring ingredients.
