A twist on the classic potato salad. Roasting the potatoes gives them a little bite while the paprika adds a little heat and a smoky flavor. You are sure to impress with this dish at your next holiday, family/friend gathering, or barbeque.
There is something be said about having your parent’s or grandparent’s version of potato salad. They are pretty much your go to when you want it. You know that feeling when you go over to someone’s house and they are serving potato salad. You immediately think that isn’t my mom/dad/grandma/grandpa’s potato salad and are hesitant to try it. Well this is the recipe that will make you want to try a new potato salad.
One of the biggest differences is that these potatoes are roasted and not boiled. This method will give you a crisp outside and a fluffy interior. One of the things that makes these potatoes special is that you can season them while they cook. When the potatoes are boiled only salt can really season them. By roasting additional flavors such as pepper and paprika add depth of flavor to the dish.
One of the best things about that is also as the potato salad has time to settle these flavors will go through out the dish. You can make this ahead of time and serve it cold or you can serve is warm just after the potatoes come out of the oven. For this reason alone I stay away from Greek yogurt or other dairy substitutes as they do not tolerate heat well.
Gherkin vs Pickle
This recipe calls for gherkins instead of relish or pickles. While the other two work for this recipe gherkins tend to be the best. There is a difference between gherkins and pickles and one of the biggest ones is their size. Gherkins are cucumbers that are smaller and pickled whole. Pickles can be any cucumber or other vegetable. Gherkins tend to be firmer and crunchier than their larger relatives.
By chopping up fresh gherkins they will still retain that nice firm texture which is perfect for this recipe. However, you can substitute either relish or pickles for the gherkins and it will still taste great. If you do choose to go the route of relish then you will want to reduce the amount of relish by half. This is due to the additional liquid that is part of the relish compared to the whole gherkin.
Simple Roasted Potato Salad
- Foil lined sheet pan
- Mixing Bowl
- 3 lbs potatoes golden or russet, cubed about ½"
- 2 tsp salt
- 1 tbsp pepper
- 1/2 tsp paprika
- 2 tbsp avocado oil
- 1 1/2 cup sweet onion finely chopped
- 6 eggs quartered than halved
- 1 cup mayonnaise
- 1 tbsp stone ground mustard
- 1/2 tbsp fresh dill finely chopped
- 1/2 tbsp chives finely chopped
- ½ cup sweet gherkins finely chopped
- 1½ cup celery finely chopped
Roasting the potatoes
- Preheat oven to 425°F, 220°C, or gas mark 7.
- In a bowl add the potatoes, salt, and pepper. In a smaller bowl mix the paprika and oil and pour over the potatoes. Toss to coat all of the potatoes and pour onto the lines sheet pan. Make sure that there is only one layer. If there are too many potatoes then add an additional lined sheet pan.
- Bake, uncovered, for 30-45 minutes, or until the potatoes are crispy and a fork or knife passes through easily. Turn every 15 minutes to prevent any scorching and even baking.
- Allow to cool until the potatoes are warm to the touch but no longer hot.
Making the salad
- In a large bowl add the potatoes, onions, eggs, mayonnaise, mustard, dill weed, gherkins, celery, and chives. Gently stir until all of the potatoes are evenly coated.
- Garnish with additional chives, paprika, and dill if desired. Can be served warm or chilled.