Crispy Roasted Potato Salad (Printable Page)
# What You 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
# How to Make It:
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.