Contents
This Tangy Dill Pickle Potato Salad combines the hearty texture of oven-roasted red potatoes with the zesty flavors of dill pickles and a creamy dressing, making it a standout dish for any gathering.
Ingredients & Preparation Details
- Potatoes: Use red potatoes for their firm texture which holds up well in salads. Coat them in olive oil, dry ranch dressing mix, and dried dill weed for roasting. If red potatoes aren’t available, Yukon gold or fingerling potatoes are excellent substitutes.
- Onions: Red onions provide a beautiful color and mild flavor, but shallots or green onions can be used for a milder taste.
- Bacon: Oven-baking the bacon until crispy enhances the salad’s texture and flavor. If preferred, you can omit the bacon for a vegetarian version.
- Eggs: Hard-boiled eggs add richness to the salad. Chop them to your preference and consider setting some aside for garnishing the dish.
- Pickles: Dill pickles not only contribute crunch and tang but using the pickle juice as part of the dressing infuses the salad with more dill flavor.
- Dressing: A simple blend of mayonnaise and yellow mustard forms the base of the creamy dressing. Homemade mayonnaise will elevate the dish, but store-bought works in a pinch. Miracle Whip is not recommended due to its sweetness.
- Dill: While dried dill is convenient, fresh dill can be used for a more vibrant flavor; adjust quantities accordingly as fresh herbs are generally more potent than dried.
Make Ahead Tips
- Bacon and hard-boiled eggs can be prepared ahead and stored in the refrigerator.
- Onions can be diced in advance.
- Although best served warm with the potatoes freshly roasted, they can be reheated before mixing with the other ingredients to refresh their texture and enhance the salad’s overall flavor.
Serving Suggestions
Serve this potato salad warm to blend the flavors richly or chilled, depending on your preference. For outdoor events, keep it chilled on ice to maintain freshness.
Storage Instructions
Store the potato salad in an airtight container in the refrigerator for up to 3-4 days, ensuring it remains fresh and delicious.
Ingredients
Potatoes
- 3 pounds (1.36 kg) red potatoes, cubed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dry ranch seasoning
- ½ teaspoon dried dill weed
Salad
- 1 small red onion, finely diced (about ½ cup)
- 8 slices bacon, cooked and diced
- 6 large eggs, hard-boiled and chopped
- 1 cup (143 g) dill pickles, finely diced
- 1 cup (232 g) mayonnaise
- 1 tablespoon yellow mustard
- ¼ cup (60 ml) dill pickle juice
- ½ teaspoon dried dill weed
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (204°C). Toss the cubed potatoes with olive oil, ranch seasoning, and dried dill. Spread on a baking sheet and roast until golden and tender, about 25-30 minutes.
- Mix the Salad Ingredients: In a large bowl, combine the roasted potatoes, diced onions, cooked bacon, chopped eggs, and diced pickles.
- Make the Dressing: In a separate bowl, whisk together mayonnaise, mustard, pickle juice, dried dill, salt, and pepper.
- Combine and Serve: Pour the dressing over the potato mixture and stir gently to combine. Serve the salad warm, or chill it if preferred.
Enjoy this delightful Tangy Dill Pickle Potato Salad as a refreshing side dish that’s as easy to make as it is satisfying!
