As someone who loves experimenting with flavors, I’m excited to share my Dill Pickle Roasted Potato Salad recipe with you. This dish combines the tanginess of dill pickles with the richness of roasted potatoes, making it a perfect side for any gathering.
Why You’ll Love It
- Unique Flavor Combination: The roasted potatoes add a smoky depth, while the dill pickles provide a tangy kick.
- Easy to Make: This recipe is quick and straightforward, requiring minimal preparation.
- Customizable: You can easily adjust the ingredients to suit your taste preferences.
Quick Facts
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Serving Size: 6-8 people
Ingredients
- 2 lbs Baby Potatoes (skin on)
- ½ cup Dill Pickles, finely chopped
- ¼ cup Red Onion, thinly sliced
- ¼ cup Fresh Dill, chopped
- 2 tbsp Olive Oil
- 1 tsp Dijon Mustard
- 1 tsp Apple Cider Vinegar
- 1 tsp Salt
- ¼ tsp Black Pepper
- 2 tbsp Mayonnaise (or vegan mayo)
Instructions
- Roast the Potatoes: Preheat your oven to 425°F (220°C). Cut the potatoes into bite-sized pieces and toss with olive oil, salt, and pepper. Roast for about 20-25 minutes until tender and slightly browned.
- Prepare the Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.
- Combine the Salad: Once the potatoes are cool enough to handle, combine them with chopped dill pickles, red onion, and fresh dill in a large bowl. Pour the dressing over the salad and toss gently.
- Serve: Serve warm or chilled, garnished with additional fresh dill if desired.
Serving Suggestions
- BBQ Side Dish: Perfect for summer gatherings, pair it with grilled meats or vegetarian options.
- Picnic Favorite: Pack it in a container for a delicious outdoor meal.
- Lunch Option: Serve as a main course with a side of greens or whole grain bread.
Tips for Customization
- Add Crunch: Include chopped celery or carrots for extra texture.
- Spice It Up: Add a pinch of cayenne pepper for a spicy kick.
- Vegan Version: Use vegan mayo and skip any non-vegan ingredients.
Nutritional Information (Approximate per serving)
- Calories: 250
- Fat: 12g
- Sodium: 300mg
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
FAQs
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the components ahead, but it’s best to assemble and dress the salad just before serving to maintain freshness.
Q: How do I store leftover salad?
A: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Q: Can I use regular potatoes instead of baby potatoes?
A: Yes, but you may need to peel them first. Baby potatoes are preferred for their thin skin and ease of use. This Dill Pickle Roasted Potato Salad is a refreshing twist on traditional potato salads, offering a delightful blend of flavors and textures that will elevate any meal. Enjoy experimenting with it and making it your own!
