Name: Pickle Potato Salad
Cook time: 30 minutes
Total time: 40 minutes
Yield: 4 servings
Ingredients: 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

Photo by Joseph De Leo, Food Styling by Erika Joyce

This pickle brine–inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and yes, sliced pickles for a double-the-pickle, double-the-fun dinner salad.

Recipe information

Total Time
40 minutes
Yield
4 servings

Ingredients

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

Preparation

Step 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.
Step 2
Meanwhile, toss onion, celery, vinegar, and remaining 1 tsp. salt in a large bowl to combine. Let sit 10 minutes
Step 3
Meanwhile, whisk olive oil, mayonnaise, and mustard in a small bowl to combine. Mix in chicken; set aside.
Step 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.
Step 5
To serve, transfer to a platter or divide among plates.

TagsPotato Salad Salad Russet Potato Potato Root Vegetable Vegetable Carrot Celery Main Dinner Dairy Free Easy One-Pot Meals Pickle & Preserve Fourth of July Epicurious

Recipe notes

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