Pickle Potato Salad

Ingredients for Pickle Potato Salad

• 4 medium russet potatoes (about 1.1kg .), peeled, cut into 2" pieces

• 1 large or 2 medium carrots (about 230g ), peeled, cut into 1" pieces

• 3 tablespoons vegetable oil

• 3 tablespoons Pickle Brine Spice Rub

• 1 1/2 teaspoons kosher salt, divided

• 1/2 small red onion, thinly sliced

• 4 celery stalks, thinly sliced on a diagonal

• 2 teaspoons white wine vinegar

• 45ml extra-virgin olive oil

• 3 tablespoons mayonnaise

• 1 teaspoon Dijon mustard

• 450g shredded rotisserie or leftover cooked chicken

• 4 kosher dill pickle spears, sliced 1/4" thick

• 3/4 cup parsley leaves with tender stems

Preheat oven to 204°C. Toss potatoes and carrots with vegetable oil on a rimmed baking sheet to coat. Sprinkle evenly with spice rub and 1/2 teaspoons salt. Roast until vegetables are deeply browned, tender, and crisp on the exterior, about 30 minutes.

Meanwhile, toss onion, celery, vinegar, and remaining 1 teaspoon salt in a large bowl to combine. Let sit 10 minutes

Meanwhile, whisk olive oil, mayonnaise, and mustard in a small bowl to combine. Mix in chicken; set aside.

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.

To serve, transfer to a platter or divide among plates.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.