Roasted Potato Salad


Roasted Potato Salad


3 pounds baby red potatoes diced into 1/2"-3/4" pieces

2 tablespoons light flavor olive oil

2 teaspoons kosher salt adjust to taste

1 teaspoon freshly cracked pepper adjust to taste

6 hard-boiled eggs see note below

½ cup olives roughly chopped


1 cup mayonnaise

2 teaspoons dijon or plain mustard

2 tablespoons dill pickle relish or chopped pickles with a bit of pickle juice

¼ teaspoon seasoning salt

¼ teaspoon granulated garlic or garlic powder

¼ teaspoon dried dill

2 tablespoons chopped fresh Italian parsley for garnish

2 tablespoons thinly sliced green onions for garnish


Preheat oven to 400°F. Place the diced potatoes on a large baking sheet and drizzle generously with olive oil. Sprinkle with kosher salt and fresh pepper. Toss with hands to combine and ensure that all pieces are well-coated.

Roast for 30 minutes, remove from the oven, and stir potatoes. The potatoes should be tender and lightly browned, but not cooked until crispy. Allow the potatoes to cool completely.

Place the cooled potatoes in a large bowl and set aside. Peel the eggs and roughly chop. Drain the olives and roughly chop. Add the eggs and olives to the potatoes and toss gently.

Combine the mayonnaise, mustard, relish, salt, garlic powder, and dill in a small bowl and stir to combine. Taste the dressing and adjust seasonings accordingly. If you prefer a stronger pickle flavor, add more relish or additional pickle juice.

One spoonful at a time, add the dressing to the potatoes and toss gently to coat. I usually have a couple of tablespoons of leftover dressing. I like to make a bit more than what I need, just in case I have more potatoes than I expect or if I want the salad to be a little bit creamier. It's always nicer to have a little extra instead of not quite enough when it comes to dressings.

Top with parsley and green onions before serving.

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