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Crunchy golden potatoes get tossed in a creamy dressing with eggs, celery, and pickles for a potato salad that always draws a crowd. Swapping boiled potatoes for roasted gives this dish extra flavor and texture something I return to every picnic season because it wins over everyone at the table.
I first whipped this up last Fourth of July and watched the bowl clear out before the burgers came off the grill. Friends now ask for the recipe whenever I bring it along.
Ingredients
- Small potatoes: look for firm smooth skins with no green spots or sprouting
- Olive oil: helps potatoes crisp and lends a peppery note use extra virgin if possible
- Salt and pepper: choose sea salt and freshly ground black pepper for best flavor
- Hard boiled eggs: add creaminess and protein use eggs with intact shells and no cracks
- Diced celery: lends crunch choose crisp stalks with pale green leaves
- Diced pickles: bring a salty tangy kick dill or bread and butter varieties work
- Mayonnaise or Greek yogurt: creates a creamy base full fat options give richest flavor
- Dijon mustard: cuts richness and adds complexity look for a smooth French style mustard
Step-by-Step Instructions
- Roast the Potatoes:
- Cut potatoes in half place them on a large baking tray drizzle with olive oil and season with salt and pepper toss thoroughly to coat. Spread potatoes in a single layer cut sides down for extra browning. Roast at four twenty five degrees Fahrenheit or two twenty degrees Celsius for thirty to thirty five minutes. Rotate the tray halfway through roasting. Remove when edges are deeply golden and insides are creamy. Allow to cool enough to handle but still warm for easier mixing.
- Make the Dressing:
- While potatoes roast chop hard boiled eggs discard shells dice celery finely and chop pickles. In a large bowl combine eggs celery pickles mayonnaise or Greek yogurt and Dijon mustard. Mix thoroughly tasting for seasoning and adding a pinch of salt or an extra spoon of mustard if you prefer sharpness.
- Combine and Serve:
- Once potatoes are cool but still slightly warm fold them gently into the dressing mixture. Stir just until everything is coated but try not to break up the potatoes too much. Serve right away for a warm salad or chill for later if you prefer a classic cold potato salad.
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I love using full sour pickles in this recipe because they add such a sharp burst of flavor and remind me of summer lunches at my grandmother’s kitchen table. A dish like this always sparks conversations about family cookouts and the different ways we all make potato salad.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to three days. The potatoes stay surprisingly crisp even after chilling. If you notice the dressing thickening just stir in a teaspoon of water or vinegar before serving to loosen it back up.
Ingredient Substitutions
Yukon gold potatoes work beautifully here if you cannot find small baby potatoes. For more zest swap half the mayonnaise or yogurt for a bit of sour cream. Chopped dill pickles add pop but bread and butter pickles offer a sweeter flavor. You can also throw in fresh herbs like parsley or chives if you have them on hand.
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Serving Suggestions
This potato salad complements grilled meats roasted chicken or even a vegetarian main. I also enjoy it with sandwiches for a hearty lunch. For picnics or potlucks pack the salad chilled and top with a few extra pickle slices and a sprinkle of paprika for color.
Cultural History
Potato salad has roots in European cuisine with endless regional varieties. Roasting instead of boiling the potatoes lends a caramelized crispness similar to German-style warm potato salads. The basic formula eggs potatoes pickles mayonnaise pops up on many family tables no matter where you are and proves both nostalgic and crowd pleasing.
Common Questions
- → How do I make potatoes extra crispy?
Ensure potatoes are well-dried before tossing with olive oil, and spread in a single layer on the baking sheet.
- → Can I substitute mayonnaise with Greek yogurt?
Yes, Greek yogurt adds tang and creaminess as a lighter alternative to mayonnaise.
- → Should this potato salad be served warm or cold?
It can be enjoyed warm right after mixing or chilled for a refreshing twist.
- → What other add-ins work well in this dish?
Try adding chopped fresh herbs like dill or parsley, or a handful of capers for extra flavor.
- → How long can I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to three days.