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Pickle Potato Salad

May 19, 2020


  • 4 medium russet potatoes (about 2½ lb.), peeled, cut into 2″ pieces
  • 1 large or 2 medium carrots (about 8 oz.), peeled, cut into 1″ pieces
  • 3 Tbsp. vegetable oil
  • 3 Tbsp. Pickle Brine Spice Rub
  • 1½ tsp. kosher salt, divided
  • ½ small red onion, thinly sliced
  • 4 celery stalks, thinly sliced on a diagonal
  • 2 tsp. white wine vinegar
  • 3 Tbsp. extra-virgin olive oil
  • 3 Tbsp. mayonnaise
  • 1 tsp. Dijon mustard
  • 3 cups shredded rotisserie or leftover cooked chicken
  • 4 kosher dill pickle spears, sliced ¼” thick
  • ¾ cup parsley leaves with tender stems


  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 ½ tsp. salt. Roast until vegetables are deeply browned, tender, and crisp on the exterior, about 30 minutes.
  2. Meanwhile, toss onion, celery, vinegar, and remaining 1 tsp. salt in a large bowl to combine. Let sit 10 minutes
  3. Meanwhile, whisk olive oil, mayonnaise, and mustard in a small bowl to combine. Mix in chicken; set aside.
  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.



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