Dill Pickle Potato Salad
Add a tangy twist to your potato salad with Dill Pickle Potato Salad! Creamy potatoes, crunchy pickles, deli ham, peas and zesty dill, perfect for picnics and barbecues.
Servings: 8
Equipment
Ingredients
Potatoes
- 3 pounds red potatoes cut into small cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried dill weed
- 2 tablespoons 1-ounce packet dry ranch seasoning
Salad
- 1 small red onion finely diced
- 2 cups deli ham chopped
- 6 large eggs hard-boiled, chopped
- 1 cup dill pickles cut into cubes
- 1 15 ounce can peas, drained
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- ¼ cup dill pickle juice
- ½ teaspoon dried dill weed
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Potatoes
- Wash the potatoes and cut them into small, even cubes. Making sure they're about the same size helps them cook evenly.
- In a big bowl, mix together the POTATOES, OIL, DRY RANCH SEASONING MIX, and DILL WEED. Toss everything until the potatoes are fully coated.
- Air Fryer method*: Place the potatoes in your air fryer basket. Set the temperature to 380°F and let them cook for 20 to 25 minutes. Shake the basket when you're about halfway through, around the 10-minute mark, for even cooking. Depending on the size of your air fryer, you might need to do this in batches.
Salad
- In a big bowl, mix the warm ROASTED POTATOES, ONION, DELI HAM, EGGS (you can leave 1-2 eggs to place on top instead of mixing them in), PICKLES, PEAS, MAYONNAISE, DIJON MUSTARD, DILL PICKLE JUICE, DILL WEED, SALT, and PEPPER together.
- Use a spatula to gently mix the ingredients until everything is well combined.
- Chill it until it's ready to serve. If you're putting it in the fridge, use an airtight container. Optionally sprinkle it with chopped dill before serving.
Notes
The nutritional information provided is an estimated value for each serving. This recipe makes 8 servings.
Oven method: Spread the diced potatoes on the lined baking sheet. Bake them uncovered for 45-60 minutes, or until they turn crispy, making sure to flip them after 30 minutes. Once roasted, set aside to prepare the salad, and let the potatoes cool for at least 15 minutes.
Storage: Keep in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Nutrition
Calories: 472kcal | Carbohydrates: 43g | Protein: 17g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 136mg | Sodium: 1505mg | Fiber: 7g | Sugar: 3g