Ingredients

The following ingredients have 4 Servings
  • 3 pounds baby red potatoes (diced into 1/2"-3/4" pieces)
  • 2 tablespoons light flavor olive oil
  • 2 teaspoons kosher salt (adjust to taste)
  • 1 teaspoon freshly cracked pepper (adjust to taste)
  • 6 hard-boiled eggs (see note below)
  • ½ cup olives (roughly chopped)
  • 1 cup mayonnaise
  • 2 teaspoons dijon or plain mustard
  • 2 tablespoons dill pickle relish (or chopped pickles with a bit of pickle juice)
  • ¼ teaspoon seasoning salt
  • ¼ teaspoon granulated garlic or garlic powder
  • ¼ teaspoon dried dill
  • 2 tablespoons chopped fresh Italian parsley (for garnish)
  • 2 tablespoons thinly sliced green onions (for garnish)

Instruction

  • Preheat oven to 400°F. Place the diced potatoes on a large baking sheet and drizzle generously with olive oil. Sprinkle with kosher salt and fresh pepper. Toss with hands to combine and ensure that all pieces are well-coated.
  • Roast for 30 minutes, remove from the oven, and stir potatoes. The potatoes should be tender and lightly browned, but not cooked until crispy. Allow the potatoes to cool completely.
  • Place the cooled potatoes in a large bowl and set aside. Peel the eggs and roughly chop. Drain the olives and roughly chop. Add the eggs and olives to the potatoes and toss gently.
  • Combine the mayonnaise, mustard, relish, salt, garlic powder, and dill in a small bowl and stir to combine. Taste the dressing and adjust seasonings accordingly. If you prefer a stronger pickle flavor, add more relish or additional pickle juice.
  • One spoonful at a time, add the dressing to the potatoes and toss gently to coat. I usually have a couple of tablespoons of leftover dressing. I like to make a bit more than what I need, just in case I have more potatoes than I expect or if I want the salad to be a little bit creamier. It's always nicer to have a little extra instead of not quite enough when it comes to dressings.
  • Top with parsley and green onions before serving.