Crispy Roasted Potato Salad (Printable Version)
Crisp potatoes meet eggs, celery, and tangy dressing for a hearty, craveable potato salad.
# What You'll Need:
01 - 1.5 lbs small potatoes, halved
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Pepper, to taste
05 - 2 hard-boiled eggs, chopped
06 - 1/4 cup diced celery
07 - 1/4 cup diced pickles
08 - 1/4 cup mayonnaise or Greek yogurt
09 - 1 tablespoon Dijon mustard
# Steps to Follow:
01 - Toss halved potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast at 220°C (425°F) for 30-35 minutes until golden and crispy. Let cool slightly.
02 - In a large mixing bowl, combine chopped hard-boiled eggs, diced celery, diced pickles, mayonnaise or Greek yogurt, and Dijon mustard. Stir until evenly mixed.
03 - Gently fold roasted potatoes into the prepared dressing mixture until all potatoes are coated. Serve warm or cold, as desired.
# Additional Tips::
01 -
- Crispy roasted potatoes bring texture and depth
- Quick to prepare a great option for weeknight sides or potlucks
- Many ingredients are pantry or fridge staples
- Delicious served warm or cold
- The combo of pickles and Dijon cuts through the richness
02 -
- Great way to use leftover roasted potatoes
- Eggs add extra protein and satiety
- Dressing is adaptable for different tastes try more mustard or Greek yogurt
- Free from gluten so it works for many eaters
03 -
- For maximum crispiness let the roasted potatoes cool slightly before mixing or the dressing can become too loose
- Taste the dressing before combining with potatoes and adjust the tang with extra mustard or a splash of pickle brine
- Use a gentle folding motion to keep those golden potato edges intact and crisp