Roasted Potato Salad Recipe
Try roasting your potatoes next time you make potato salad. This roasted potato salad is definitely a cut above the rest.
Ingredients
- 2.5 lbs potatoes, I like a mixture of red potatoes and yukon gold
- 1 medium yellow onion
- 2 celery stalks
- 1-2 tablespoons olive oil
- 1 tablespoon salt, divided
- 1/2 teaspoon pepper, divided
- 1- 1.5 cups unprocessed mayonnaise, I prefer making it from scratch the day before
- 1/4 teaspoon celery salt
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/8 teaspoon cumin
- 1/8 teaspoon garlic powder
Instructions
- Preheat oven to 400 degrees. Line two sheet pans with foil.
- Dice potatoes into even 1 inch pieces. Dice onion (small dice) and slice celery (1/4 inch).
- Toss the potatoes, 3/4 of the diced onion and 1/2 of the sliced celery with the oil and half of the salt and pepper. Reserve the rest of the onion and celery to add raw to the salad along with the extra salt and pepper. Lay the potato, onion, celery mixture out evenly on the two baking sheets, in one layer. Roast for 30 minutes or until lightly browned and crisp.
- Meanwhile, mix together the mayonnaise with the seasonings and the rest of the salt and pepper.
- Once potatoes are done, let cool, then, in a large bowl mix the roasted potatoes with the rest of the onion and celery and all of the mayo mixture. Adjust the seasonings and add more mayo to your preference (I like just one cup but for more traditional you may want to use 1.5-2 cups).
Notes
Russet potatoes may be used instead of smaller potatoes.