Welcome back, devoted foodies! I have a lovely treat in store for you today that is sure to delight your taste senses. We’re about to delve into the comforting world of Roasted Potato Salad, a dish that not only tastes great but also conjures up images of get-togethers and family meals. So grab your supplies, don your apron, and let’s go on a culinary adventure that will bring you closer to the reassuring hug of home-cooked meals.
INGREDIENTS
For the Roasted Potatoes:
- 2 pounds of red or gold potatoes, washed and diced into bite-sized pieces
- 2 tablespoons 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- A handful of fresh rosemary sprigs (optional but highly recommended)
For the Dressing:
- 1/2 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 2 tablespoons of red wine vinegar
- 1 clove of garlic, minced
- Salt and pepper to taste
For the Salad:
- 1/2 cup of diced red onion
- 1/2 cup of chopped celery
- 1/4 cup of fresh parsley, chopped
- 3 hard-boiled eggs, chopped (optional)
INSTRUCTIONS
1. Roasting the Potatoes:
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Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
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Toss the diced potatoes with olive oil, salt, pepper, paprika, garlic powder, and onion powder in a large mixing basin. Make certain they are evenly coated.
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Place the seasoned potatoes on a baking sheet coated with aluminum foil in a single layer.
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Roast the potatoes for 30-35 minutes, or until golden brown and crispy on the exterior and soft on the inside. For a fragrant twist, add rosemary during the last 10 minutes of roasting.
2. Making the Dressing:
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Whisk together mayonnaise, Dijon mustard, red wine vinegar, minced garlic, salt, and pepper in a separate mixing dish. Seasonings should be tasted and adjusted as needed.
3. Assembling the Salad:
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Allow the roasted potatoes to cool slightly before serving.
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Combine the roasted potatoes, diced red onion, chopped celery, and fresh parsley in a large serving bowl.
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Add hard-boiled eggs now if you enjoy the richness of hard-boiled eggs in your potato salad.
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Pour the creamy dressing over the ingredients and toss gently until evenly coated.
4. Serve and Enjoy:
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Your roasted potato salad is now ready to eat! It’s ideal as a side dish for barbecues, picnics, or as a filling dinner on its own.
-
Garnish with more parsley for a pop of colour and freshness.
Roasted Potato Salad
Comfort yourself with our Roasted Potato Salad, a symphony of crispy perfection and mouthwatering flavours." With each forkful, transport yourself to beloved memories. Dive into the complete recipe for a fantastic culinary adventure you won't want to miss!
Equipment
- Baking Sheet
- Mixing Bowls
- Whisk
- Aluminum foil (for easy cleanup)
Ingredients
For the Roasted Potatoes:
- 2 pounds of red or gold potatoes, washed and diced into bite-sized pieces
- 2 tablespoons 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- A handful of fresh rosemary sprigs (optional but highly recommended)
For the Dressing:
- 1/2 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 2 tablespoons of red wine vinegar
- 1 clove of garlic, minced
- Salt and pepper to taste
For the Salad:
- 1/2 cup of diced red onion
- 1/2 cup of chopped celery
- 1/4 cup of fresh parsley, chopped
- 3 hard-boiled eggs, chopped (optional)
Instructions
1. Roasting the Potatoes:
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Toss the diced potatoes with olive oil, salt, pepper, paprika, garlic powder, and onion powder in a large mixing basin. Make certain they are evenly coated.
- Place the seasoned potatoes on a baking sheet coated with aluminum foil in a single layer.
- Roast the potatoes for 30-35 minutes, or until golden brown and crispy on the exterior and soft on the inside. For a fragrant twist, add rosemary during the last 10 minutes of roasting.
2. Making the Dressing:
- Whisk together mayonnaise, Dijon mustard, red wine vinegar, minced garlic, salt, and pepper in a separate mixing dish. Seasonings should be tasted and adjusted as needed.
3. Assembling the Salad:
- Allow the roasted potatoes to cool slightly before serving.
- Combine the roasted potatoes, diced red onion, chopped celery, and fresh parsley in a large serving bowl.
- Add hard-boiled eggs now if you enjoy the richness of hard-boiled eggs in your potato salad.
- Pour the creamy dressing over the ingredients and toss gently until evenly coated.
4. Serve and Enjoy:
- Your roasted potato salad is now ready to eat! It's ideal as a side dish for barbecues, picnics, or as a filling dinner on its own.
- Garnish with more parsley for a pop of colour and freshness.
Video
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Frequently Asked Questions:
1. What is a roasted potato salad, and how is it different from regular potato salad?
A variant of traditional potato salad is roasted potato salad. Because it uses roasted potatoes instead of the usual boiled ones found in potato salad, it has a distinctive flavor and texture.
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2. Can I use any type of potato for this recipe?
Yes, you may make this roasted potato salad with red or gold potatoes. After roasting, these types retain their shape well and have a wonderful texture.
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3. Do I have to include rosemary in the roasted potatoes?
No, however it does give the dish a beautiful flavor and scent. Rosemary is optional. If you prefer a simpler taste, you can omit it.
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4. What can I substitute for mayonnaise in the dressing?
Greek yogurt or sour cream can be substituted for mayonnaise if you’re seeking for a healthier option. This will provide a tangy edge to your salad.
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5. How do I store leftover roasted potato salad?
Salad leftovers should be stored in the refrigerator in an airtight container. For up to two to three days, it should remain fresh.
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6. Can I make this recipe in advance for a picnic or party?
Absolutely! In fact, the tastes frequently get better after the salad has chilled in the fridge for a few hours or overnight.
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7. What are some suggested variations or additions to this recipe?
For more taste and texture, get creative by adding things like grated cheese, sliced pickles, or crispy bacon bits.
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8. Is this roasted potato salad suitable for vegetarians and vegans?
Use a vegan mayonnaise substitute and eliminate the optional hard-boiled eggs to convert the vegetarian foundation dish to veganism.
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9. How can I make this recipe gluten-free?
Check to see if the mayo and Dijon mustard you use are gluten-free. The other ingredients are inherently free of gluten.
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10. What dishes pair well with roasted potato salad?
 A delicious side dish that goes well with grilled meats, burgers, sandwiches, and even as a light dinner on its own, roasted potato salad is quite adaptable.
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Nutrition Fact –
Nutrition Information per Serving (Approximately):
- Calories: 250-300 calories
Macronutrients:
- Protein: 3-5 grams
- Carbohydrates: 25-30 grams
- Dietary Fiber: 2-4 grams
- Sugars: 2-3 grams
- Fat: 15-20 grams
- Saturated Fat: 2-3 grams
Micronutrients:
- Sodium: 350-500 milligrams (varies depending on salt usage)
- Potassium: 600-800 milligrams
- Vitamin C: 10-15 milligrams
- Vitamin A: 100-150 IU
- Calcium: 30-50 milligrams
- Iron: 1-2 milligrams
