Roasted Red Potato Salad

Roasted potatoes are the secret to a rich and flavorful potato salad, and this red potato salad has flavor in spades. The secret is the crispiness from roasting the potatoes instead of boiling them. I'd love to hear how you like it!

Time needed

If you use leftover roasted red potatoes, you can have this potato salad ready in under 10 minutes. If you start from scratch, it will take about 35 minutes.

Ingredients

• small red potatoes
• olive oil
• Italian seasoning
• mayonnaise
• celery seeds
• dry mustard
• salt and pepper
• green onions
• fresh parsley

Adaptations for dietary restrictions

This recipe is gluten-free and vegetarian - no adaptations necessary.

Tips

You can use other types of potatoes in this potato salad recipe, don't be tempted to skip the roasting. The secret to their delicious flavor and pleasing texture is due to the roasting instead of boiling. The crispy outside and soft inside of the potatoes are what make this recipe so much better than traditional potato salad.

Recipe

Roasted Red Potato Salad

5 from 1 vote

Roasted red potatoes give this potato salad its unique flavor and texture. It is delicious served warm or chilled for a few hours.

AuthorAuthor: Mary Ann

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American, Vegetarian

Servings 5 servings

Calories 330

Ingredients

  

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• 2 pounds small red potatoes
• 1 tablespoon olive oil
• 1 ½ tablespoons Italian seasoning, such as Rosa Maria
• ½ cup mayonnaise
• ½ teaspoon celery seeds
• ½ teaspoon dry mustard
• salt and pepper to taste
• 7 green onions
• 3 tablespoons fresh parsley

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Instructions

• Preheat the oven to 425ºF.
• Wash 2 pounds small red potatoes and half or quarter so that pieces are uniform in size. Dry with a paper towel as much as possible.
  2 pounds small red potatoes
• Add 1 tablespoon olive oil and toss to coast. Sprinkle with 1 ½ tablespoons Italian seasoning and mix well.
  1 tablespoon olive oil, 1 ½ tablespoons Italian seasoning
• Bake on a sheet pan lined with parchment paper, stirring periodically, for 25-30 minutes or until tender inside and somewhat crisp outside.
• Chop 7 green onions and 3 tablespoons fresh parsley.
• Mix ½ cup mayonnaise, ½ teaspoon celery seeds, and ½ teaspoon dry mustard together and season with salt and pepper to taste.
  ½ cup mayonnaise, ½ teaspoon celery seeds, ½ teaspoon dry mustard, salt and pepper to taste
• Gently mix the mayonnaise mixture, the roasted red potatoes, green onions, and parsley.
  7 green onions, 3 tablespoons fresh parsley
• Serve immediately or refrigerate until chilled.

Notes

The salad can be served warm (immediately after roasting the potatoes) or cold, so if you plan to serve it cold you will need to chill either the potatoes before or the whole salad after mixing.

You do not have to use red potatoes in the recipe, but whichever type of potatoes you use should be roasted rather than boiled for the best result.

Nutrition per serving

Calories: 330 calCarbohydrates: 2 gProtein: 5 gFat: 20 gSodium: 650 mgFiber: 6 gSugar: 4 g

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