Ingredients

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1.5–2 lbs red potatoes

½–1 cup homemade dill pickles, diced

¼ small onion, very finely diced (or soak in cold water 10 min to mellow)

¾–1 cup sharp cheddar, small cubes

½ cup mayo

1–2 tbsp pickle juice (from your jar)

1 tsp Dijon (optional but great if you have it)

Fresh dill (if you have it)

Salt + black pepper

Olive oil

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Step 1: Make the Potatoes Crispy

1. Cut potatoes into bite-size chunks (leave skins on).

2. Boil in salted water until just fork-tender (10–12 min). Don’t overcook.

3. Drain and let steam dry 5–10 minutes.

4. Toss with olive oil, salt, and pepper.

5. Roast at 425°F for 20–30 minutes, flipping once, until golden and crispy.

👉 Let them cool slightly — warm is good, hot is not.

Step 2: Make the Dill Pickle Dressing

In a bowl mix:

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Mayo

Pickle juice

Dijon (if using)

Black pepper

A pinch of salt

Fresh dill (or a little dried dill)

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Taste it — it should be bright and slightly tangy.

Step 3: Assemble

Gently fold together:

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Warm crispy potatoes

Pickles

Onion

Cheddar

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Then fold in dressing.

Let it sit 15–20 minutes so the flavors marry.

Optional Upgrade (If You Want It Extra Good)

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Add a spoon of sour cream for creamier texture

Toss in crispy bacon

Add a pinch of garlic powder

Finish with extra chopped pickles on top for crunch

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Texture Tip

If you want it VERY crispy:

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Don’t overdress it.

Reserve some potatoes and fold them in right before serving.

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