This summer, make the very best mayonnaise free potato salad! This dill pickle roasted potato salad is just the thing to serve at your next picnic or backyard barbecue. Each bite is bursting with flavor!
6Yukon Gold Potatoespeeled and chopped, about 4 cups worth - (I did a few red skin potatoes with skins on as well. You can use the potatoes you prefer).
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Place the peeled, chopped potatoes on the baking sheet and toss with 2 Tablespoons olive oil. and the salt and pepper.
Roast at 425 degrees for about 30-40 minutes or until tender and golden brown. Stir a few times during baking so that that cook evenly.
Allow the potatoes to cool somewhat. I like this salad warm or cold - it's good either way.
Place the apple cider vinegar, olive oil, sugar, mustard, dried dill, salt, and pepper in a jar and shake well. Set aside.
Put the cooled potatoes, chopped dill pickles, onions, and peppers in a serving bowl. Pour the dressing over the ingredients. Stir to coat, and serve right away.
Notes
Nutrition facts are for about one cup of potato salad.If you really love dill pickles, feel free to add more! Same for the dried dill.Store leftover potato salad in the refrigerator. It should stay fresh for about 3 days.