The ingredients list for the Roasted Red Potato Salad recipe is similar to our traditional potato salad but the outcome is hugely different.
Roasting the potatoes gives it an entirely different flavor from its
classic counterpart. This salad is delicious served warm or cool, too, making it
a great picnic food idea or winter potato salad.
2 pounds red potatoes
Olive oil or vegetable oil
4 hard-cooked eggs, chunky-chopped
1 (4-ounce) jar diced pimiento or roasted red peppers
1 small onion, chopped
4 celery heart stalks, sliced
1/2 cup mayonnaise
2 tablespoons deli mustard (Dijon or spicy brown)
1 tablespoon parsley flakes
2 teaspoons salt
1/2 teaspoon pepper
Cut the raw, unpeeled red potatoes into 1/2" pieces.
Coat the cut potatoes with a little olive, preferably, or vegetable oil and roast them on a cookie sheet in a 350° oven until tender, about 15 or 20 minutes.
Transfer the potatoes to a large bowl. Add the remaining
ingredients while the potatoes are still warm, and stir. Serve warm or