Roasted Potato Salad
Hey there! So, let me tell you about this roasted potato salad recipe that I’ve been making for ages. It’s the kind of dish that brings back memories of summer picnics and family gatherings where everyone claims to not be that hungry but ends up going for seconds anyway. I remember once, I tried to impress my mother-in-law with this, and she actually asked for the recipe (which, from her, is the highest form of culinary praise!).
Why You’ll Love This
I make this potato salad when I’ve got a little extra time because roasting the potatoes just elevates it from the regular stuff. My family goes crazy for this because it’s hearty and full of flavor (and secretly, I do too because it’s a great way to use up that lingering bag of potatoes). Even my picky eater of a brother gives it a thumbs up—usually as he makes his way to the couch, plate in hand.
Ingredients
- 2 pounds of potatoes (I sometimes use sweet potatoes for a twist)
- Olive oil, about 3 tablespoons (any brand works, but I prefer the fancy cold-pressed stuff when I feel posh)
- Salt and pepper to taste
- 1 red onion, diced (or two if you’re feeling a bit onion-y)
- 3 cloves of garlic, minced (when in doubt, add more garlic!)
- 1 tablespoon of Dijon mustard (my grandmother always insisted on using the grainy kind)
- 2 tablespoons of apple cider vinegar
- 1/2 cup of mayonnaise (or Greek yogurt if you want to lighten it up)
- Fresh dill for garnish (optional but makes it look like you tried harder)
Directions
- Preheat your oven to 400°F (or just crank it up to somewhere between medium-high if your oven’s numbers have rubbed off like mine).
- Chop the potatoes into bite-sized pieces—no need for precision here. Toss them with olive oil, salt, and pepper. Spread them out on a baking sheet.
- Roast for about 25-30 minutes, turning halfway through. This is usually where I sneak a taste.
- While they’re roasting, mix the onion, garlic, mustard, vinegar, and mayo in a large bowl. (Don’t worry if it looks a bit weird at this stage—it always does!)
- Once the potatoes are done, let them cool slightly. Then, gently mix them into your mayo concoction.
- Garnish with dill and serve warm or cold. Actually, on second thought, it’s pretty good both ways.
Notes
If you’re feeling adventurous, try adding some bacon bits—it adds a nice crunch. I’ve also learned the hard way that over-baking the potatoes turns them more into mash, which is a bit of a vibe killer for salads.
Variations
I’ve experimented with adding roasted red peppers or even a splash of lemon juice for extra zing. Once, I tried adding boiled eggs, and let’s just say, it wasn’t my finest culinary moment.
Equipment
A good baking sheet is key here, but if you don’t have one, a large shallow pan works fine. Just don’t use a deep dish or you’ll end up with steamed potatoes.
Storage Information
This salad stays good in the fridge for about 2 days—though honestly, in my house, it never lasts more than a day! If you’re planning for leftovers, be sure to store it in an airtight container.
Serving Suggestions
I think this salad pairs perfectly with a simple grilled chicken or as part of a barbecue spread. My family loves it with a side of cornbread, just to keep things extra Southern.
Pro Tips
I once tried rushing the roasting step and regretted it because the potatoes came out half-cooked. And trust me, nobody wants al dente potatoes in their salad.
FAQ
Can I use another type of potato? Absolutely! I often use whatever’s on hand. Russets, reds, or Yukon Golds all work great.
Is it okay to skip the garlic? Well, you could, but why would you want to? Garlic just makes everything better!
Can this be made vegan? Sure thing! Just swap out the mayo for a vegan alternative—there are some great ones out there.
