Pickle Potato Salad

This pickle brine–inspired dry rub turns potatoes and carrots crispy-creamy with a pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and yes, sliced pickles for a double-the-pickle, double-the-fun dinner salad.

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 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
 
 

Directions

Step 1

Preheat the 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.

Step 2

Meanwhile, toss onion, celery, vinegar, and the remaining 1 tsp. salt in a large bowl to combine. Let it sit for 10 minutes.

Step 3

Meanwhile, whisk olive oil, mayonnaise, and mustard in a small bowl to combine. Mix in chicken; set aside.

Step 4

Add pickles, parsley, and hot roasted potatoes and carrots to the bowl with onion mixture and toss to combine. Gently mix in reserved dressed chicken just to distribute.