Roasted Red Potato Salad Recipe

Roasted Red Potato Salad,

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.

Roasted Red 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 well with a little olive, preferably, or vegetable oil and roast them on a cookie sheet in a 350° oven until tender, about 30 minutes*, give or take, stirring occasionally.

Transfer the potatoes to a large bowl. Add the remaining ingredients while the potatoes are still warm, and stir. Serve warm or cool.

  • *Cook's Note: Cooking time will vary depending on your oven and how much you have in there. I doubled this recipe (plus a little) when cooking for 25 guests, placing 2 sheets of potatoes on different levels in the oven, and ended up roasting the potatoes for close to an hour.

Gourmet and Classic Potato Salad Recipes

Grill recipes to go with the Red Potato Salad Recipe

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