Dill Pickle Roasted Potato Salad
Dill Pickle Roasted Potato Salad is dill-seasoned roasted potatoes mixed in with tangy dill pickles, crispy bacon, eggs, red onions, and a creamy dressing. It's a delicious and unique variation of my Favorite Roasted Potato Salad!
Servings: 8 servings
Calories: 479kcal
Ingredients
Potatoes
- 3 pounds red potatoes, cut into small cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (1-ounce packet) dry ranch seasoning
- ½ teaspoon dried dill weed
Salad
- 1 small red onion, finely diced (about ½ cup)
- 8 pieces bacon, cooked, diced
- 6 large eggs, hard-boiled to your preferred doneness, 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
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).
Video
Notes
*Air Fryer Roasted Potatoes
- Prepare the potatoes as instructed.
- Place the potatoes into the basket of your air fryer in a single layer. (Depending on the size of your air fryer, you may have to work in batches.)
- Air Fry at 380°F for 20-25 minutes, or until evenly crisped, flipping halfway through.
- Set aside to cool for about 15 minutes before assembling the salad.
Nutrition
Serving: 1serving | Calories: 479kcal