This potato salad made with roasted potatoes is a complete new world of potato salad awesomeness and that you must attempt it asap.

A tangy creamy dressing coats each chew of this salad together with hard-boiled eggs, olives, and pickles. Roasting the potatoes supplies a richer potato taste for the salad along with giving a greater texture to the potatoes.

Roasted Potato Salad

Potato Salad with Roasted Potatoes

Oh, how I like potato salads. I’ve shared so many potato salad recipes right here, I actually can’t choose a favourite. This one has been within the rotation for over ten years although and it’s positively one of many recipes I take advantage of steadily.

Have you ever tried roasting the potatoes for potato salad? Roasting is a little bit of a gamechanger. No mushy potatoes, no overcooked bites, simply completely tender fluffy potatoes in a tangy dressing.

My favourite add-ins for potato salad are classics with just a few hard-boiled eggs, a little bit of pickle, and a few olives.

I do know everybody doesn’t love olives, however belief me right here and take a look at them as soon as. I assumed I hated them too, however man, they’re superior in potato salad.

The Roasted Potato Salad was requested for a barbeque this previous weekend and I used to be glad for the excuse to make it as soon as once more and at last replace the pictures.

Roasted Potato Salad is a family favorite.

Roasted Potato Salad

An important factor to remember when roasting the potatoes for this salad is that the potatoes must be tender and evenly browned, however not cooked till crispy.

Usually, once I’m roasting potatoes I need them deeply browned on the sides and tremendous crisp. Nevertheless, for a potato salad, you’ll wish to cool the potatoes fully earlier than mixing them with the dressing.

And crispy deeply roasted potatoes? Sadly, whereas they’re AMAZING piping sizzling, they aren’t fairly as implausible after they’re chilly.

Roasted potatoes will probably be completely cooked for this salad after they’re golden, fluffy on the within, and barely crisped on the sides. You possibly can see within the picture how they need to look. Pull them from the oven earlier than they’re deeply browned.

Roasted Potatoes for Potato Salad

Roasted Potato Salad Recipe

  1. Roast the potatoes till tender and evenly browned. Enable them to chill fully and place them in a mixing bowl.
  2. Peel the eggs and roughly chop. Drain the olives and roughly chop. Add the eggs and olives to the potatoes and toss gently.
  3. Mix the dressing substances after which add the dressing to the potatoes one spoonful at a time.
  4. Prime with parsley and inexperienced onions earlier than serving.
Potato Salad with Roasted Potatoes

Dressing for Potato Salad

It doesn’t take all that many substances to make a memorable dressing for potato salad. In my expertise, it’s finest so as to add the dressing to the potatoes, only a spoonful at a time and toss gently to coat.

I normally have a few tablespoons of leftover dressing. I wish to make a bit greater than what I would like, simply in case I’ve extra potatoes than I anticipate or if I need the salad to be a little bit bit creamier.

It’s all the time nicer to have a little bit further as a substitute of not fairly sufficient in the case of dressings. Nobody enjoys a dry potato salad.

  • mayonnaise
  • dijon or plain mustard
  • dill pickle relish or chopped pickles with a little bit of pickle juice
  • seasoning salt
  • granulated garlic or garlic powder
  • dried dill
Creamy, tangy, potato salad made with roasted potatoes

Easy methods to Cook dinner Onerous Boiled Eggs

  1. Place the eggs in a saucepan and canopy with chilly water. Cowl with a lid and convey to a full boil. Depart the lid on the pot and take away it from the warmth. Maintain the eggs lined with the lid for 12-14 minutes.
  2. Uncover and place the pan filled with eggs underneath chilly working water. Run chilly water over the eggs till the eggs are cool.
  3. Peel the eggs as quickly as they’re cool, to keep away from having the membrane stick with the shell. Faucet the eggs with a spoon or on the counter to crack them throughout after which begin peeling on the wider base of the egg, utilizing your fingers or a spoon. I’ve discovered that peeling them underneath barely working water usually helps as effectively. 
Fluffy Roasted Potatoes in a creamy potato salad are irresistible.

You already know that I like potato salad and I simply don’t assume you can have sufficient nice recipes for it!

Thrown collectively on a whim one night time whereas we had been on the highway, Dill Pickle and Bacon Potato Salad quickly turn into that summer season’s favourite potato salad. Full of loads of eggs, bacon, and pickles, this has been a child and grownup favourite from the primary chew.

Garlic Lover’s Warm Potato Salad begins with tiny child potatoes which can be roasted till crisp on the skin and fluffy inside. After roasting, the new potatoes are coated with an abundance of garlicky oil and vinegar earlier than being tossed with loads of chives and parsley.

Creamy deviled egg filling creates the dressing that coats every chew of this Deviled Egg Potato Salad. Chunks of potato and hard-boiled eggs are tossed with the dressing to make the final word potato salad for anybody who loves deviled eggs.

Recent corn and tender potatoes are tossed in a creamy spicy sauce to create this Mexican Street Corn Potato Salad.

Heat roasted potatoes are seasoned effectively after which mixed with recent tomatoes and scallions earlier than being tossed in a fast French dressing to make this Honey Dijon Roasted Potato Salad.

Salami, mozzarella, pepperoncini, olives, crimson onions, and potatoes are tossed with a garlicky vinegar and oil dressing to make this tangy Antipasti Potato Salad.

Potatoes, eggs, olives, and pickles are mixed in a tangy, barely spicy, completely irresistible dressing to make this Cholula Potato Salad.

What’s to not love a couple of totally loaded Ranch Potato Salad stuffed with crumbled bacon and chunks of egg? This spectacular potato salad has been my children’ favourite potato salad for a number of years now.

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Servings: 8

Stop your display from going darkish

  • Preheat oven to 400°F. Place the diced potatoes on a big baking sheet and drizzle generously with olive oil. Sprinkle with kosher salt and recent pepper. Toss with arms to mix and be certain that all items are well-coated.

  • Roast for half-hour, take away from the oven, and stir potatoes. The potatoes must be tender and evenly browned, however not cooked till crispy. Enable the potatoes to chill fully.

  • Place the cooled potatoes in a big bowl and put aside. Peel the eggs and roughly chop. Drain the olives and roughly chop. Add the eggs and olives to the potatoes and toss gently.

  • Mix the mayonnaise, mustard, relish, salt, garlic powder, and dill in a small bowl and stir to mix. Style the dressing and modify seasonings accordingly. In case you desire a stronger pickle taste, add extra relish or extra pickle juice.

  • One spoonful at a time, add the dressing to the potatoes and toss gently to coat. I normally have a few tablespoons of leftover dressing. I wish to make a bit greater than what I would like, simply in case I’ve extra potatoes than I anticipate or if I need the salad to be a little bit bit creamier. It is all the time nicer to have a little bit further as a substitute of not fairly sufficient in the case of dressings.

  • Prime with parsley and inexperienced onions earlier than serving.

For completely cooked hard-boiled eggs:

  • Place the eggs in a saucepan and canopy with chilly water. Cowl with a lid and convey to a full boil. Depart the lid on the pot and take away it from the warmth. Maintain the eggs lined with the lid for 12-14 minutes. Uncover and place the pan filled with eggs underneath chilly working water. Run chilly water over the eggs till the eggs are cool.

  • Peel the eggs as quickly as they’re cool, to keep away from having the membrane stick with the shell. Faucet the eggs with a spoon or on the counter to crack them throughout after which begin peeling on the wider base of the egg, utilizing your fingers or a spoon. I’ve discovered that peeling them underneath barely working water usually helps as effectively. 

Energy: 415kcal · Carbohydrates: 29g · Protein: 8g · Fats: 30g · Saturated Fats: 5g · Polyunsaturated Fats: 14g · Monounsaturated Fats: 10g · Trans Fats: 1g · Ldl cholesterol: 152mg · Sodium: 1082mg · Potassium: 836mg · Fiber: 3g · Sugar: 3g · Vitamin A: 266IU · Vitamin C: 15mg · Calcium: 44mg · Iron: 2mg

{initially printed 9/4/11 – recipe notes and pictures up to date 8/1/22}

Roasted Potato Salad



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