Simple Roasted Potato Salad
Potato salad with seasoned roated potatoes and a combination of herbs and gherkins.
Equipment
- Foil lined sheet pan
- Mixing Bowl
- Spatula
Ingredients
Potatoes
- 3 lbs potatoes golden or russet, cubed about ½"
- 2 tsp salt
- 1 tbsp pepper
- 1/2 tsp paprika
- 2 tbsp avocado oil
Salad
- 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
Instructions
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.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 25gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 85mgSodium: 455mgPotassium: 586mgFiber: 3gSugar: 4gVitamin A: 257IUVitamin C: 24mgCalcium: 43mgIron: 1mg
Nutrition Disclaimer*
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