I decided to try a potato salad with roasted potatoes. I thought the roasted potatoes might add a depth of flavor lost when boiling potatoes. I loved the results; the seasoning stayed with the potatoes and the texture worked well.
Roasted Potato Salad
- 3 cups diced potato ~ about 10 – 12 baby potatoes
- 1/4 tsp salt
- 1/4 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp cayenne
- 1 Tbs olive oil
- 2 stalks celery – thinly sliced
- 2 green onions – sliced
- 2 eggs – hard-cooked and sliced
- 1/2 cup mayonnaise
- 1/8 cup relish
- 1 Tbs yellow mustard
In medium bowl combine diced potatoes, salt, paprika, pepper, cayenne, and olive oil. Spread seasoned potatoes onto baking sheet. Roast at 400 degrees for about 15 minutes; stirring once. Allow potatoes to cool slightly
Place potatoes in bowl and refrigerate overnight. Cook eggs and chop vegetables.
Combine cooled potatoes, mayo, relish, mustard, celery, and onion. Season with salt and pepper if desired. Stir in sliced egg and chill until ready to serve.
Enjoy ~ Kimberly