Dill Pickle Potato Salad (Printable Recipe)
Crispy potatoes with dill pickles and creamy dressing make this salad unforgettable.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 pounds red potatoes, cut into 1-inch cubes
02 -
2 tablespoons olive oil
03 -
1 tablespoon dry ranch seasoning
04 -
1 teaspoon dried dill weed
05 -
4 slices thick-cut bacon, cooked and crumbled
06 -
3 dill pickles, chopped
07 -
1/2 cup red onion, finely chopped
08 -
2 hard-boiled eggs, chopped
→ Dressing
09 -
1/2 cup mayonnaise
10 -
1 tablespoon yellow mustard
11 -
2 tablespoons dill pickle juice
# Steps to Follow:
01 -
Cut red potatoes into 1-inch cubes to ensure even roasting and maintain their shape.
02 -
Toss the cubed potatoes with olive oil, ranch seasoning, and dill weed until well coated.
03 -
Arrange the potatoes in a single layer on a lined baking sheet and roast at 425°F for 30 to 35 minutes, flipping halfway through, until golden and crisp.
04 -
Let the roasted potatoes cool for 15 minutes so they don't melt the dressing when mixed.
05 -
In a bowl, combine mayonnaise, mustard, and dill pickle juice to make the dressing.
06 -
Gently fold cooled potatoes with bacon, chopped eggs, pickles, red onion, and dressing until evenly combined.
07 -
Serve immediately warm or chill for later. Garnish with additional dill or egg halves if desired.
# Extra Tips:
01 -
Roasting the potatoes enhances flavor and texture compared to boiling.
02 -
Pickle juice adds tang without thinning the dressing.
03 -
Letting the salad sit overnight enhances the flavor as ingredients meld.