Description
A delightful and crispy twist on traditional potato salad, featuring roasted potatoes and a creamy dressing.
Ingredients
Scale
- 1.5 lbs small potatoes, halved
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 2 hard-boiled eggs, chopped
- 1/4 cup diced celery
- 1/4 cup diced pickles
- 1/4 cup mayonnaise or Greek yogurt
- 1 tablespoon Dijon mustard
Instructions
- Toss halved potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast at 220°C (425°F) for 30-35 minutes until golden and crispy. Let cool slightly.
- In a large mixing bowl, combine chopped hard-boiled eggs, diced celery, diced pickles, mayonnaise or Greek yogurt, and Dijon mustard. Stir until evenly mixed.
- Gently fold roasted potatoes into the prepared dressing mixture until all potatoes are coated. Serve warm or cold, as desired.
Notes
- For a lighter version, use Greek yogurt instead of mayonnaise.
- This salad can be made ahead of time and served chilled.
- Feel free to add other ingredients like green onions or bacon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg