Pickle Potato Salad
A hearty and flavorful potato salad featuring roasted potatoes and carrots, shredded chicken, and tangy pickles, all tossed with a creamy mustard dressing. Perfect for picnics or as a satisfying main dish.
Ingredients
- •4 medium russet potatoes
- •1 large carrots
- •3 Tbsp vegetable oil
- •3 Tbsp Pickle Brine Spice Rub
- •1½ tsp kosher salt
- •½ small red onion
- •4 stalks celery
- •2 tsp white wine vinegar
- •3 Tbsp extra-virgin olive oil
- •3 Tbsp mayonnaise
- •1 tsp Dijon mustard
- •3 cups shredded rotisserie chicken
- •4 spears kosher dill pickles
- •¾ cup parsley
Cooking Instructions
- 1.
Preheat oven to 400°F. Toss potatoes and carrots with vegetable oil on a rimmed baking sheet to coat. Sprinkle evenly with spice rub and 1/2 tsp. salt. Roast until vegetables are deeply browned, tender, and crisp on the exterior, about 30 minutes.
30 min
- 2.
Meanwhile, toss onion, celery, vinegar, and remaining 1 tsp. salt in a large bowl to combine. Let sit 10 minutes
10 min
- 3.
Meanwhile, whisk olive oil, mayonnaise, and mustard in a small bowl to combine. Mix in chicken; set aside.
5 min
- 4.
Add pickles, parsley, and hot roasted potatoes and carrots to bowl with onion mixture and toss to combine. Gently mix in reserved dressed chicken just to distribute.
5 min
- 5.
To serve, transfer to a platter or divide among plates.
2 min
