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.
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