Roasted Potato Salad
Roasted potato salad is a great spin for summer. Caramelized, creamy baby potatoes tossed in a dressing with hints of dill.
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Servings: 6 serving
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.
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