Crispy Crunchy Dill Pickle Potato Salad4
Servings 4
Ingredients
- 1.5 lbs red potatoes, cut into small ½-inch thick cubes
- 3 tbsp olive oil
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/4 cup whole milk Greek yogurt
- 2 tbsp dill pickle juice (or use apple cider vinegar)
- 1 tbsp dijon mustard
- 1-2 cloves garlic, grated or pressed
- 6-7 cups chopped romaine lettuce
- 1 cup finely chopped dill pickles
- 1 cup crumbled potato chips
- Chopped fresh herbs (dill, parsley, scallions, and/or cilantro)
- Lemon wedges
- Note: ~ This is meant to be served as a side (goes great with burgers, steak, etc…) but can easily be made a salad by adding any protein (chopped boiled egg, bacon, grilled chicken or steak, etc…).
Items you can prep ahead (optional)
- Cut 1.5 lbs red potatoes into small ½-inch thick cubes
- Whisk together the dressing in a large bowl
- Chop 6 cups romaine lettuce
- Finely chop ½ cup dill pickles
- Chopped fresh herbs for topping
Instructions
- Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
- Add potatoes, oil, 1 teaspoon salt, and pepper and toss to coat. Spread into an even layer and bake for 25-30 minutes or until the potatoes are deeply golden and crispy. Immediately sprinkle smoked paprika all over the potatoes and toss to coat
- In a large bowl, whisk together the yogurt, pickle juice, mustard, garlic, and remaining 1/2 teaspoon salt until smooth. Add the lettuce and pickles and toss to coat.
- Serve the salad greens topped with the roasted potatoes, potato chips, plenty of herbs, and some more black pepper. Squeeze lemon all over, to serve.
Notes
Substitutions:
- To make vegan, use a vegan yogurt alternative or you could try using ¼ cup olive oil instead of yogurt and add an extra tablespoon of pickle juice or vinegar.
- You could substitute dill pickles with any other pickled thing (pickled jalapenos, pickled red onion) or skip all together.
- Use any lettuce or a mix of greens in place of romaine.
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 days. This salad is not great as leftovers since it uses romaine lettuce which can get wilty and sad, so try to assemble only what you’ll eat.
Leftovers + Repurposing:
- This salad is not great as leftovers since it uses romaine lettuce which can get wilty and sad, so try to assemble only what you’ll eat.
- Leftover potatoes can be reheated and eaten for breakfast with eggs or added to salads or bowls.