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.
- roasted red potatoes
- 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.
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.
Roasted Red Potato Salad
- 1/2 recipe roasted red potatoes
- 1/2 cup mayonnaise
- 1/2 tsp. celery seeds
- 1/2 tsp. dry mustard
- salt and pepper to taste
- 7 green onions, chopped
- 3 Tbsp. fresh parsley, chopped
- 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.