Dill Pickle Potato Salad (Print Version)
# Ingredients:
→ Potatoes
01 -
3 pounds red potatoes, cut into small cubes
02 -
2 tablespoons extra virgin olive oil
03 -
2 tablespoons dry ranch seasoning (1-ounce packet)
04 -
½ teaspoon dried dill weed
→ Salad
05 -
1 small red onion, finely diced (about ½ cup)
06 -
8 pieces bacon, cooked and diced
07 -
6 large eggs, hard-boiled and chopped
08 -
1 cup (143 g) finely diced dill pickles
09 -
1 cup (232 g) mayonnaise
10 -
1 tablespoon yellow mustard
11 -
¼ cup (60 g) dill pickle juice
12 -
½ teaspoon dried dill weed
13 -
½ teaspoon kosher salt
14 -
¼ teaspoon pepper
# Instructions:
01 -
Preheat oven to 425°F (220°C). Line a sheet pan with aluminum foil or parchment paper and lightly spray with nonstick cooking spray. In a large bowl, combine potatoes, olive oil, dry ranch seasoning, and dill weed. Toss to coat evenly. Place the cubed potatoes on the lined baking sheet. Bake, uncovered, for 45-60 minutes, flipping after 30 minutes, until crispy. Allow roasted potatoes to cool for at least 15 minutes before assembling the salad.
02 -
In a large bowl, combine warm roasted potatoes, onion, bacon, eggs, pickles, mayonnaise, mustard, dill pickle juice, dill weed, salt, and pepper. Gently mix with a spatula until every potato is coated and ingredients are evenly incorporated. The salad can be served warm or refrigerated until ready to serve. If refrigerating, transfer to an airtight container.
03 -
Garnish with chopped dill, if desired. Serve immediately or chilled.
# Notes:
01 -
For a stronger flavor, refrigerate the salad for at least 2 hours before serving to allow the flavors to meld.