Erika Wassall, the Jersey Farm Scribe here with an amazing recipe for roasted potato salad. That’s right, you roast the potatoes in the oven first to add a deeper level of flavor! That simple cooking trick makes a huge difference to the texture and taste of the potato salad. Huge. I also have lots of delicious variations on this roasted potato salad so you can make it just the way you like it.
It’s April, and I’m pretty anxious to get onward with spring and move into the BBQ season where the majority of the food I cook is outside. I am all about the grilled vegetables, grilled meats, and side dishes! I also love the make ahead of time dishes that stay delicious for days, like this roasted potato salad recipe!
You’ll Love This Amazing Roasted Potato Salad
Here’s the funny part- I’m not usually a big fan of potato salad! I’m not a huge mayo person in general, and when you mix it together with overcooked potatoes like in most potato salads, it just takes like greasy mush to me.
The solution? A few cooking tricks make potato salad spring to life with flavor and just the right consistency! Simple and quick, these few small changes can give you a TON of completely different and exciting flavors. The roasted potato salad is by far the best potato salad I have ever had.
The most obvious difference is that it’s not just your typical eggs, potatoes and mayo. I actually nix the eggs, but feel free to leave them in if you prefer. Instead, I add in lots of veggies!! They brighten up the dish and add a crunch that really kicks things up a notch. I love the added texture and flavor. I add 3/4 cup chopped carrots and 3/4 cup chopped celery. I also add 3/4 cup shredded cheddar cheese which contributes to the creaminess of this roasted potato salad.
But my biggest tip may be a bit surprising….
Roast the potatoes!!!
First of all, I use red potatoes for this potato salad. I think red potatoes are the best kind of potatoes for potato salad because they hold their shape best and don’t get mushy like some other varieties.
I cut 2 and half pounds of red potatoes into little square(ish) pieces, maybe a half inch by a half inch (but you know, don’t sweat the size, just cut the suckers up). Next, I coat the potato cubes in olive oil, plunk them down on a cookie sheet and toss them in a 450 degree oven for about 20-25 minutes and stir/ flip them after 15 minutes. Give them lots of room on the cookie sheet (sometimes I use two) so they brown up individually.
WHY in the world would I roast the potatoes for my potato salad????
It keeps the potatoes from getting all mushy and falling apart, AND, it adds a depth of flavor and texture to the dish as a whole. It will be COMPLETELY different than any potato salad you’ve had before.
Trust me. Just try it! You are going to love this oven roasted potato salad!
When the potatoes are done be sure to CHILL THEM COMPLETELY. You don’t want the veggies to loose their crispy fresh crunch, and tossing hot potatoes with carrots and celery will cause them to wilt.
While the potatoes are roasting, shred some carrots, dice up some celery nice and small and shred some cheddar cheese.
Savings tip!: Stop buying shredded cheese!! It’s insanely expensive and you’re also paying for the coating in flour. Grab a large block of cheese and shred your own. It takes about 90 seconds to shred a cup of cheese, it has better flavor AND, it lasts significantly longer in the fridge.
A Creamy Sauce
And now comes the insanely versatile part… make the potato salad sauce.
Generally I start with ½ cup of mayo. No more. Then mix some ranch dressing in there… or get creative and use Russian dressing… or Caesar… Blue Cheese… or any creamy dressing you like.
Like the tartness of sour cream? Throw a spoonful or two in there! Or use a plain yogurt instead.
Looking for a kick? Pour in some buffalo sauce!
Interested in an grown-up, deep flavor? Throw in 2 TBS of a brown mustard.
If you like eggs in potato salad (I’m not a fan), dice them up and toss them in! The list of add-ins in this roasted potato salad recipe goes on forever. Crumbled bacon, finely diced pickles, lightly steamed (and completely cooled!) broccoli, sun dried tomatoes… the list goes on.
Then, mix potatoes, veggies, and sauce together and chill.
I promise you a unique roasted potato salad recipe that brings a classic dish back to life!
How To Make Oven Roasted Potato Salad:
Serve and be ready for the yummy noises and comments on how this roasted potato recipe is “so different” and “has so much flavor!!”
ROASTED RED POTATO SALAD VARIATIONS:
BACON AND BROCCOLI: Add 1/3 cup crumbled bacon and a 1 cup of lightly steamed, diced AND COOLED broccoli.
BUFFALO: Add 3 TBS buffalo sauce. Use blue cheese dressing instead of ranch and toss in an extra ¼ cup celery.
MUSTARD AND ONION : Add 2 TBS of deli mustard and ½ cup of finely chopped red onion.
ROASTED POTATO SALAD WITH DILL: Add 2 TBS fresh chopped dill and 1/3 cup of diced pickles. I love fresh dill. It adds so much flavor and it tastes great with the vinegar kick from the pickles.
Got some ideas of your own for this Unique Roasted Potato Salad Recipe? I’d love to hear them. Share at @familyfocusblog!