Dill Pickle Potato Salad
This Dill Pickle Potato Salad is made with roasted potatoes, caramelized onions, dill pickles and a creamy dill dressing. Serve warm or cold.
Servings 6 servings
Ingredients
Roasted Potatoes
- 7 - 8 medium potatoes cut into 1-inch chunks OR 1 1/2 lbs baby potatoes, cut in half
- 2 tbsp olive oil
- 1/2 tsp seasoning salt
- 1/8 tsp fresh ground black pepper
Additions:
- 1 large chopped onion + 2 tbsp butter + 1/4 cup water caramelized (see instructions below)
- 1/2 cup chopped dill pickles pickles cut into quarters
Dill Pickle Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup fresh dill a large handful works
Instructions
Making the salad:
- Preheat your oven to 400 degrees F.
- Prepare the potatoes: toss them in the olive oil and season with seasoning salt and pepper.
- Place the potatoes onto a baking sheet and bake for 30 minutes, until the potatoes are golden.
- While the potatoes are roasting, caramelize the onions. In a skillet on low-medium heat, melt 2 tbsp butter, then slice the onion and place it into a skillet with 1/4 water. Sauté until the onions are soft and the colour of caramel.
- Now make the dill dressing: use a hand blender or blender to puree the mayonnaise, sour cream and fresh dill, until nice and creamy (see recipe tips above if you don't have a hand blender).
Putting it all together:
- Once the potatoes are done roasting and the onions are caramelized, add them to a large bowl with the chopped/sliced dill pickles.
- Toss everything with the creamy dill dressing.
- Garnish with extra fresh dill.
- Enjoy!