Pickle Potato Salad (Print Version)
# Ingredients:
→ Salad
01 -
6 large eggs, hard-boiled and diced
02 -
8 slices of cooked bacon, crumbled
03 -
¼ cup (60 g) dill pickle brine
04 -
1 cup (232 g) mayonnaise
05 -
1 cup (143 g) finely chopped dill pickles
06 -
1 tablespoon yellow mustard
07 -
½ teaspoon kosher salt
08 -
½ teaspoon dried dill
09 -
¼ teaspoon black pepper
10 -
1 small red onion, diced finely (about ½ cup)
→ Potatoes
11 -
3 pounds of red potatoes, diced into small bits
12 -
2 tablespoons of olive oil, extra virgin
13 -
½ teaspoon dried dill
14 -
2 tablespoons dry ranch seasoning (1-ounce packet)
# Instructions:
01 -
Set the oven to 425°F. Cover a baking sheet with parchment or foil, then spray it lightly with cooking spray. Toss the potatoes in a big bowl with olive oil, ranch seasoning, and dill, making sure they’re coated on all sides. Spread them out on the baking sheet. Bake for 45-60 minutes, flipping them halfway through. Let the roasted potatoes cool for 15 minutes.
02 -
Grab a large bowl and combine the cooled potatoes, red onion, bacon, chopped eggs, pickles, mayo, mustard, pickle juice, dried dill, salt, and pepper. Gently fold it all together, making sure every piece is covered. Save a couple of eggs as a garnish if you feel like it.
03 -
Serve the salad right away while it’s warm or cover it and pop it in the fridge to chill. Add fresh chopped dill on top if you want a bit of extra flavor.
# Notes:
01 -
Storing it in the fridge lets the flavors mingle and tastes even better.