Roasted Potato Salad
Roasted potato salad is a great spin for summer. Caramelized, creamy baby potatoes tossed in a dressing with hints of dill.
Ingredients
- 1.5-2 pound Yukon potatoes, chopped
- 4 large eggs, boiled
- 1/2 cup sweet relish
- salt & pepper to taste
Dressing
- 1/2 cup mayo
- 1/4 cup red wine vinegar
- 1/4 cup dill, chopped
- 2 teaspoon mustard
Instructions
- First, you’ll need to cook the potatoes and eggs first. While those are cooking, prep the dressing.
- For the potatoes, preheat the oven to 400℉. Wash, dry then chop the potatoes and toss in olive oil, salt and pepper. Oil the sheet pan then spread out the chopped potatoes. Bake for 40 minutes.
- For the eggs, bring a pot of water to a boil. Then, carefully place the eggs in the boiling water for 10-12 minutes. When they are finished, rinse cold water over them then allow them to cool before peeling them and chopping.
- Now, once the potatoes are roasted and the eggs are peeled add them both into a salad bowl.
- Add in the dressing from earlier then toss everything together. Lastly, fold in the sweet relish then begin to add salt and black pepper to taste.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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