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 (1-ounce packet) dry ranch seasoning
04 -
½ teaspoon dried dill weed
→ Salad
05 -
1 small red onion, finely diced (about ½ cup)
06 -
8 pieces bacon, cooked, 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. Line a sheet pan with aluminum foil or parchment paper and spray with nonstick cooking spray. In a large bowl, combine potatoes, olive oil, dry ranch seasoning, and dill weed. Toss to coat completely. Spread the potatoes evenly on the prepared baking sheet and bake uncovered for 45-60 minutes, or until crispy, flipping after 30 minutes. Allow roasted potatoes to cool for at least 15 minutes.
02 -
In a large bowl, combine the warm roasted potatoes, red onion, bacon, chopped eggs, dill pickles, mayonnaise, mustard, dill pickle juice, dried dill weed, salt, and pepper. Stir gently with a spatula until the ingredients are evenly mixed, ensuring every potato is coated. Optionally, reserve 1-2 eggs for garnish.
03 -
The salad can be served warm or refrigerated in an airtight container until ready to serve. Optionally, sprinkle with chopped dill before serving.
# Notes:
01 -
If refrigerating, the flavors will meld together, enhancing the taste.