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.
Servings per Recipe: 5 servings
Calories per Serving: 330
Add to Collection
Add to Shopping List
Ingredients
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
Calories: 330cal | Carbohydrates: 2g | Protein: 5g | Fat: 20g | Sodium: 650mg | Fiber: 6g | Sugar: 4g
