The Story Behind the Spuds
My grandson calls these my fancy party potatoes. I just laugh. They are for any day you need a little joy. The idea came on a hot summer day. I had pickles, potatoes, and a hungry family.
I thought, why not put the pickle juice right in the salad? It was a happy accident. Now it is a family favorite. It reminds me that the best meals are often simple ones.
Why Roasting the Potatoes Matters
Do not boil these potatoes. Roasting them is the secret. It gives them a crispy outside and a fluffy inside. That texture makes the whole salad special.
It adds a cozy, warm feeling to every bite. The crunch from the potatoes and the bacon is so good. You get a new surprise with each spoonful. Does not that sound wonderful?
The Magic of Pickle Juice
That pickle juice is not for throwing away. It is liquid gold. It makes the mayo dressing tangy and bright. It cuts through the richness of the bacon and eggs.
Fun fact: The acid in the pickle juice also helps keep the potatoes from getting mushy. See? Nothing goes to waste in my kitchen. What is your favorite secret ingredient you save?
A Little Tip for You
Let those roasted potatoes cool a bit before you mix. I know, it is hard to wait. The smell is amazing. But if you mix them in too hot, the salad can get a bit soupy.
Giving them time to rest makes everything better. This is a good lesson in patience. Good things come to those who wait, even in cooking.
Make It Your Own
This salad is like a friendly blank canvas. Do you not like red onion? Try a sweet yellow one. Want more crunch? Add some celery. You are the boss of your own bowl.
I love hearing how others change my recipes. It makes me smile. What is one food you love to change and make your own? Tell me about it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Red potatoes | 3 pounds | cut into small cubes |
| Extra virgin olive oil | 2 tablespoons | |
| Dry ranch seasoning | 2 tablespoons (1-ounce packet) | |
| Dried dill weed | ½ teaspoon | for potatoes |
| Red onion | 1 small (about ½ cup) | finely diced |
| Bacon | 8 pieces | cooked and diced |
| Large eggs | 6 | hard-boiled and chopped |
| Dill pickles | 1 cup (143 g) | finely diced |
| Mayonnaise | 1 cup (232 g) | |
| Yellow mustard | 1 tablespoon | |
| Dill pickle juice | ¼ cup (60 g) | |
| Dried dill weed | ½ teaspoon | for salad |
| Kosher salt | ½ teaspoon | |
| Pepper | ¼ teaspoon |
Dill Pickle Roasted Potato Salad: A Crunchy, Tangy Dream!
Oh, this recipe brings back such a happy memory. My grandson Leo declared it his new favorite food last summer. He ate three helpings in one sitting. I still laugh at that. The crispy potatoes and the tangy pickle juice are just magic together. It is a perfect dish for a family picnic or a busy weeknight. Doesn’t that smell amazing when the potatoes are roasting? Let’s get started, my dear.
Ingredients
- 2 lbs red potatoes, cubed
- 2 tablespoons olive oil
- 1 packet (1 oz) ranch seasoning mix
- 1 teaspoon dried dill
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup dill pickle juice
- 1/4 cup red onion, finely chopped
- 4 slices bacon, cooked and crumbled
- 2 hard-boiled eggs, chopped
- 1/2 cup dill pickles, chopped
Instructions
Step 1: First, let’s get your oven nice and hot. Preheat it to 425°F. Line your baking sheet with foil or parchment paper. A little spray keeps everything from sticking. This is my favorite part. It makes cleanup so easy later.
Step 2: Now, toss those cubed red potatoes into a big bowl. Add the olive oil, ranch seasoning, and dried dill. Mix it all up with your hands. Get every little potato cube coated. I love how the green dill looks on the red potatoes.
Step 3: Spread the potatoes on your prepared pan. Do not crowd them. They need their space to get crispy. Pop them in the oven for about 45 minutes. Remember to flip them halfway through. (My hard-learned tip: Use two spoons to flip them. It is much safer than a fork!)
Step 4: While those roast, let’s make the salad part. In a giant bowl, mix the mayo, mustard, and pickle juice. This is the tangy sauce. Then add your onion, bacon, eggs, and pickles. The smell in your kitchen right now must be wonderful.
Step 5: Let the roasted potatoes cool for a bit. Then, gently fold them into the salad bowl. Be careful with the potatoes. You want to keep them crispy. Now you have a choice. You can eat it warm or let it get cold in the fridge. Do you prefer potato salad warm or cold? Share below!
Cook Time: 45-60 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: Side Dish, Salad
Let’s Mix It Up! Three Fun Twists
The best part of cooking is making a recipe your own. Do not be afraid to play. Here are a few ideas I have tried myself. They all turned out delicious. My neighbor loved the vegetarian version. It is just as good without the bacon.
Vegetarian Delight: Simply leave out the bacon. Add a cup of chopped celery instead. It gives a wonderful fresh crunch.
Spicy Kick: Add a teaspoon of paprika to the potatoes. Mix in a chopped jalapeño with the pickles. It will wake up your taste buds.
Summer Herb Garden: Use fresh dill instead of dried. Toss in some fresh chopped chives too. It tastes like a sunny garden.
Which one would you try first? Comment below!
Serving Your Masterpiece
This potato salad is quite the star on its own. But I love making a whole meal feel special. It pairs so nicely with a simple grilled chicken breast. Or a juicy burger hot off the grill. For a pretty touch, sprinkle extra chopped dill on top. It looks so fancy.
What should we drink with it? On a warm evening, I love a crisp glass of chilled rosé. For a cozy family dinner, nothing beats an ice-cold glass of lemonade. The tangy lemon and tangy pickles are a perfect match. Which would you choose tonight?
Keeping Your Potato Salad Perfect
This salad is best fresh from the bowl. But it keeps well in the fridge for three days. Just pop it in an airtight container. The flavors get even friendlier overnight.
I do not recommend freezing this one. The potatoes and mayo get a sad texture. I learned this the hard way with a different salad. It was a soupy mess later.
Batch cooking is a lifesaver for busy weeks. Roast a big pan of those ranch potatoes. You can use them for dinners all week. This saves you so much time and energy.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Are your potatoes not crispy enough? Your oven might be too crowded. Spread them in one layer on the pan. This lets the hot air move all around them.
Is the salad too dry? Just add a splash more pickle juice. I remember when my first batch was a bit thick. A little extra juice made it perfect. Getting the dressing right makes every bite joyful.
Worried about the raw onion taste? You can soften its bite. Soak the diced onion in cold water for ten minutes. This simple step makes the flavor much milder.
Which of these problems have you run into before?
Your Potato Salad Questions Answered
Q: Is this recipe gluten-free? A: Check your ranch seasoning packet. Some brands contain wheat. Use a certified gluten-free one if needed.
Q: Can I make it ahead? A: Absolutely! Assemble it the day before. The flavors blend beautifully in the fridge.
Q: What if I don’t have red potatoes? A: Yukon Gold potatoes work wonderfully too. They are creamy and hold their shape well.
Q: Can I make a smaller portion? A: Yes, just cut all the ingredients in half. It is a very forgiving recipe.
Q: Is the bacon necessary? A: No, you can leave it out. The salad will still be delicious without it.
Which tip will you try first?
A Note From My Kitchen to Yours
I hope this recipe brings joy to your table. It is a favorite at our family picnics. Food tastes better when we share it with loved ones.
Fun fact: The acid in the pickle juice helps keep the potatoes from tasting bland.
I would love to see your creation. Have you tried this recipe? Tag us on Pinterest!
Happy cooking! —Elowen Thorn.
Dill Pickle Roasted Potato Salad Recipe
Description
Dill Pickle Roasted Potato Salad
Ingredients
Potatoes:
Salad:
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).
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.