Pickled Egg and Roasted Potato Salad


Two classic Southern sides come together to create one perfect potluck dish.

Pickled Egg and Roasted Potato Salad
Makes about 5 cups
  • 2 pounds baby red potatoes, quartered
  • 2 tablespoons canola oil
  • 1½ teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • ½ cup mayonnaise*
  • 2 tablespoons red wine vinegar
  • 1 tablespoon old-style whole-grain mustard
  • 1½ teaspoons chopped fresh dill
  • 1 cup chopped and drained Pickled Eggs
  • ½ cup Pickled Red Onion, drained and chopped
  • ¼ cup thinly sliced radish
  • Garnish: fresh dill sprigs, chopped drained Pickled Red Onion
  1. Preheat oven to 400°.
  2. On a 14-inch round cast-iron baking pan, toss potatoes with oil, 1 teaspoon salt, and pepper.
  3. Bake until potatoes edges are crisp and browned, about 40 minutes. Let potatoes cool completely.
  4. Meanwhile, in a large bowl, whisk together mayonnaise, vinegar, mustard, dill, and remaining ½ teaspoon salt. Fold in Pickled Eggs, Pickled Red Onion, radish, and cooled potatoes. Refrigerate for at least 1 hour before serving. Garnish with dill and Pickled Red Onion, if desired.