Pickle potato salad

Indulge in the tangy flavors of our pickle potato salad. A delightful mix of tangy pickles, creamy potatoes, and zesty dressing awaits. Bon appétit!

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

Instructions:

1. Preheat the oven to 400°F. Mix potatoes and carrots with vegetable oil on a baking sheet with edges until fully coated. Sprinkle the spice rub and ½ tsp. salt evenly. Bake until the vegetables are well browned, tender, and crispy on the outside, approximately 30 minutes.
2. At the same time, combine the onion, celery, vinegar, and the remaining 1 tsp. salt in a large bowl. Allow it to sit for 10 minutes.
3. Meanwhile, in a small bowl, whisk together olive oil, mayonnaise, and mustard. Add chicken and mix well; set aside.
4. Combine pickles, parsley, and the hot roasted potatoes and carrots in the bowl with the onion mixture. Toss gently to mix. Carefully add the prepared chicken and mix briefly to distribute evenly.
5. To serve, either transfer the mixture to a serving platter or portion it out onto individual plates.

Summary:

• Calories: 2559 kcal
• Fat: 146 g
• Protein: 129 g
• Carbs: 188 g
• Potassium: 6043 mg
• Magnesium: 364 mg