Quick Pickle and Roasted Potato Salad
Featuring crisp and flavorful Red Sun Farms Mini Cucumbers, this salad is a refreshing and tangy combination that pairs with any meal.
Prep time: 45 min (plus 1hr chilling time)
Total time: 1 hr. 45 min
Skill level: Easy
What You'll Need
Directions
- Roast Potatoes: Toss potatoes valves in oil and season with salt and pepper. Lay out in a roasting pan. Roast until tender and golden brown. 400 degrees, 25-35min. Set aside to cool to room temp.
- Prepare Dressing: In a small bowl, combine, mayo, yogurt, vinegar, mustard, dill, lemon zest, and juice. Season with salt and pepper to taste.
- Assemble Salad: In a large mixing bowl, combine the cooked potatoes and quick pickles. Pour the dressing over the salad and toss gently to coat evenly.
- Chill: cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
- Serve: Before serving, give the salad a gentle toss. Sprinkle with bacon and more chopped dill. Adjust seasoning if needed.
- Serve chilled as a side dish or on its own.
You may also be interested in...
Ham, Red Pepper & Mushroom Quiche
This Ham, Red Pepper and Mushroom Quiche is a colorful, flavorful dish to serve on for brunch or the day after a big family dinner to help use up leftover ham.
Total time: 35 mins
Skill level: Easy
Pumpkin Waffles with Berries
Have some fun with this tasty morning breakfast for the pumpkin lover in your home. Pumpkin waffles and all the berries you want! What could go wrong?
Skill level: Easy