Pickle Potato Salad

potato carrot onion celery vinegar mayonnaise mustard chicken parsley salad dinner roast wheat/gluten-free dairy free

Anna Stockwell

4 servings

Source

Ingredients

4 medium russet potatoes (about 2½ lb.), peeled, cut into 2" pieces

1 large or 2 medium carrots (about 8 oz.), peeled, cut into 1" pieces

3 Tbsp. vegetable oil

3 Tbsp. Pickle Brine Spice Rub

1½ tsp. kosher salt, divided

½ small red onion, thinly sliced

4 celery stalks, thinly sliced on a diagonal

2 tsp. white wine vinegar

3 Tbsp. extra-virgin olive oil

3 Tbsp. mayonnaise

1 tsp. Dijon mustard

3 cups shredded rotisserie or leftover cooked chicken

4 kosher dill pickle spears, sliced ¼" thick

¾ cup parsley leaves with tender stems

Method

Preheat oven to 400°F. Toss potatoes and carrots with vegetable oil on a rimmed baking sheet to coat. Sprinkle evenly with spice rub and ½ tsp. salt. Roast until vegetables are deeply browned, tender, and crisp on the exterior, about 30 minutes.

Meanwhile, toss onion, celery, vinegar, and remaining 1 tsp. 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.