2lbsred potatoesdiced into 1/2" pieces (about 5 cups worth)
1-2tablespoonsolive oil
1teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
1/2cupsour cream
1/4cupmayonnaise
2tablespoonsdill pickle juice
1cupdill picklesdiced into 1/4" pieces
1/4cupthinly sliced green onions
1/2bunch Italian parsleychopped small, about 1/2 cup worth
Optional: 4 hardboiled eggschopped
Instructions
Preheat the oven to 400 degrees. Place the potatoes on a silpat lined or well greased baking sheet. Drizzle the the oil over the potatoes and toss well to coat. Sprinkle generously with salt and pepper. Toss again and spread across the baking sheet. Roast 10 minutes, stir and roast an additional 10 minutes. Remove from the oven, stir again and let cool.
In a large bowl stir together the sour cream, mayonnaise and pickle juice. Add the potatoes and pickles and toss to coat thoroughly. Add the onions and parsley and stir to distribute. Stir in the eggs, if desired. Chill until ready to serve. Enjoy!
Notes
This is delicious both with and without the eggs. If you are adding the eggs, be prepared to add an extra 1/4 cup sour cream, 2 tablespoons of mayonnaise and a splash more pickle juice as needed. The eggs will dry out the salad a bit, so make it as described below and then mix together a little more of the dressing if desired.