Roasted Red Potato Salad
User Reviews
5
Roasted Red Potato Salad
Description
This recipe begins by roasting quartered red potatoes tossed in olive oil, salt, and pepper at 425°F until fork-tender and golden brown. The warm potatoes are then partially mashed and mixed with sliced celery, chopped hard-boiled eggs, green onions, and pickle relish for contrasting textures. A creamy dressing made from mayonnaise, sour cream, and softened cream cheese, flavored with celery seed, provides richness and tang.
The roasting method imparts a slightly crispy exterior and soft interior to the potatoes, differentiating this salad from traditional boiled potato salads. The inclusion of crunchy celery and zesty pickle relish adds brightness and balance. Chilling the salad allows the flavors to meld and the texture to firm slightly.
This salad makes a versatile side for picnics, barbecues, or casual meals, with options to customize by adding herbs, bacon, or other mix-ins according to preferences. It stores well in the refrigerator but is best eaten within a day to avoid dressing separation. The recipe encourages variations in potato type, seasoning, and additional vegetables.
Serving tips include keeping the salad cool during outdoor events by placing the serving bowl in an ice bath and not leaving it out more than an hour or two to maintain food safety. The recipe suggests using waxy potatoes like red, Yukon Gold, or fingerlings for best texture.
Ingredients
Potato Salad
- 3 pounds potato cut in quarters, red
- 2 Tablespoons olive oil
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup cream cheese softened to room temperature
- 1 cup celery thinly sliced
- 1 teaspoon celery seed
- salt to taste
- black pepper to taste
- ½ cup green onion sliced
- ½ cup egg hardboiled, chopped
- 2 Tablespoons pickle relish
Instructions
How to Roast Potatoes
- Preheat the oven to 425 degrees Fahrenheit and line a roasting pan with foil.
- Mix the potatoes with olive oil and season with salt and pepper (I used roughly 1/2 tsp of both salt and pepper, but feel free to season to taste).
- Bake for 40-45 minutes (making sure to stir/flip the potatoes with a spatula once every 15 minutes), or until potatoes are golden brown and fork tender. Allow to cool, about 10 minutes.
How to Make Roasted Red Potato Salad
- In a small bowl, mix together mayonnaise, sour cream, and cream cheese. Once smooth, add in celery seed, and stir. Set aside.
- In a large bowl, lightly mash half of the roasted potatoes with a fork or pastry cutter. Add in the rest of the potatoes, celery, hard boiled eggs, green onions and pickle relish. Add the dressing, and stir until the salad is evenly coated with dressing.
- Chill for at least 1 hour before serving.
Notes
- Add more mayonnaise, sour cream, or cream cheese if a wetter potato salad is desired.
- Make the salad up to one day ahead to prevent dressing separation.
- Serve chilled and keep cold during summer gatherings by placing the bowl in an ice bath.
- Do not leave the salad out at room temperature for more than one to two hours to avoid spoilage.
- Try different potatoes like Yukon Gold or fingerlings for variation.
- Substitute green onions with diced red onion or add diced bell peppers for additional flavor.
- Enhance with fresh herbs like parsley, chives, or basil, or add chopped bacon for smoky notes.
- Add garlic powder before roasting or in dressing to increase savory depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 63mg | 21% |
| Sodium | 411mg | 17% |
| Potassium | 1010mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 23.3mg | 26% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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