Dill Pickle Roasted Potato Salad with Bacon
Dill Pickle Potato Salad combines roasted potatoes, tangy dill pickles, crispy bacon, red onions, eggs, and a creamy dressing for a fresh flavor boost.
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Cooking tools:
- Baking sheet
- Parchment paper
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Skillet
- Pot
- Whisk
- Airtight container
Ingredients
- 3 pounds red potatoes, cut into small cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (1-ounce packet) dry ranch seasoning
- ½ teaspoon dried dill weed
- 1 small red onion, finely diced (about ½ cup)
- 8 pieces bacon, cooked, diced
- 6 large eggs, hard-boiled and chopped
- 1 cup (143 g) finely diced dill pickles
- 1 cup (232 g) mayonnaise
- 1 tablespoon yellow mustard
- ¼ cup (60 g) dill pickle juice
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
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