Roasted Red Potato Salad

When I cook, one of the things I ask myself is what I can do to make meal prep more efficient. I started planning leftovers into our meal plans so long ago that I don’t remember ever not doing it. Leftover Roasted Red Potatoes are the basis for Roasted Red Potato Salad, which can be prepared in 10 minutes with the leftover potatoes. I’d love to hear how you like it!

⏲️ Time needed

Since this recipe uses leftover potatoes, and there’s no cooking, you can have this potato salad ready in under 10 minutes.

🥘 Ingredients

• roasted red potatoes
• 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

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

5 from 1 vote

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Prep Time 10 mins

Total Time 10 mins

Course Side Dish

Cuisine American, Vegetarian

Servings 5 servings

Calories 330

Ingredients

  

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• ½ recipe roasted red potatoes
• ½ cup mayonnaise
• ½ tsp. celery seeds
• ½ tsp. dry mustard
• salt and pepper to taste
• 7 green onions, chopped
• 3 Tbsp. fresh parsley, chopped

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Instructions

• Mix the mayonnaise and spices together and season with salt and pepper to taste.
• Gently stir mixture into roasted red potatoes and add green onions and parsley.
• Serve immediately or refrigerate.

Notes

The time estimates for this recipe do not include roasting the potatoes. 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 gNet Carbs: -4 g

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