Fresh Dill Pickle Roasted Potato Salad

A vibrant and zesty dish that combines roasted potatoes with tangy dill pickles, perfect for summer barbecues and picnics.

Prep Time 15

Cook Time 30

Total Time 45

Course Side

Cuisine American

Servings 6 servings

Calories 250 kcal

2 pounds Baby Potatoes or Yukon Gold Potatoes These varieties offer a creamy texture and hold their shape well when roasted.
1 cup Chopped Dill Pickles Adds a tangy crunch.
¼ cup Fresh Dill, chopped Infuses the salad with a refreshing note.
½ cup Finely Diced Red Onion Adds a crisp, sharp bite.
¾ cup Mayonnaise Binds the salad ingredients together.
1 tablespoon Dijon Mustard Adds a slight tang.
to taste Salt and Pepper Essential seasonings to enhance flavors.
2 tablespoons Freshly Squeezed Lemon Juice Brightens the dish.
2 tablespoons Olive Oil For drizzling over potatoes before roasting.

Preheat your oven to 425°F (220°C).
Wash and scrub the potatoes thoroughly. Cut them into halves or quarters.
Place the potatoes in a large mixing bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat.
Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through.
While the potatoes are roasting, prepare the dressing by whisking together mayonnaise, Dijon mustard, lemon juice, and chopped dill in a separate bowl.
Once the potatoes are done, let them cool slightly for about 10 minutes.
In another large bowl, combine the roasted potatoes, chopped dill pickles, diced red onion, and the dressing mixture. Gently fold together.
Taste and adjust seasoning as needed.
Transfer to a serving dish and serve warm or refrigerate for at least an hour before serving.
Garnish with additional fresh dill or pickle slices if desired.

This salad can be made a day in advance for enhanced flavors. Store leftovers in an airtight container in the refrigerator for up to three days.

Keyword Easy, Salad