🥔💚 Crispy Dill Pickle Potato Salad

This is the potato salad that will steal the show at your next BBQ!

A classic reinvented, Les Savoureux style, with our Dill Pickle seasoning blend that adds an irresistible tangy kick. Add in crispy bacon, crunchy veggies, a creamy dressing… and oven-roasted crispy baby potatoes. A true delight that will have your guests asking, “Are there any leftovers?”

INGREDIENTS

• Baby potatoes (about 1 kg or as needed)

• Olive oil for roasting

• Salt, to taste

For the dressing:

• 1 cup sour cream

• ½ cup mayonnaise

• 2 tbsp pickle juice

• 1½ tbsp of our Dill Pickle seasoning blend

• ½ cup cooked bacon, finely chopped

• 2 celery stalks, diced

• 2 green onions, finely chopped

• 2 tbsp fresh dill or parsley (to taste)

Instructions

Cook the potatoes:
Bring a pot of salted water to a boil. Add the whole baby potatoes and cook for about 15 minutes, or until fork-tender. Drain and let cool for a few minutes.

Smash and roast:
Preheat your oven to 425°F (220°C).
Place the potatoes on a parchment-lined baking sheet.
Using the bottom of a glass, gently press each potato to flatten slightly.
Drizzle with olive oil, sprinkle with salt, and bake for 20 to 30 minutes, until crispy and golden brown.

Prepare the dressing:
In a large bowl, mix together the sour cream, mayonnaise, pickle juice, and Dill Pickle seasoning.
Stir in the bacon, celery, green onions, and fresh herbs. Taste and adjust seasoning as needed.

Final assembly:
Once the potatoes are nice and crispy, let them cool slightly.
You can either gently fold them into the dressing or arrange them in a serving dish and drizzle the dressing on top right before serving to preserve their crunch.

Serve warm or cold — guaranteed crowd-pleaser!