Enjoy this refreshing delicacy with the annual pumpkin pie dessert.
Enjoy this refreshing delicacy with the annual pumpkin pie dessert.
“Take rest. A field that has rested gives a bountiful crop.” – Ovid
Roasted Potato Salad is next level potato salad. The potatoes are roasted prior to combining all the ingredients and what you get is flavor-loaded goodness in every single bite. Once you try this roasted version, regular ole potato salad will pale in comparison! Looking for more great potluck options? Try my Bacon Chicken Bites or Macaroni Salad!
Simply put, the potatoes are cubed, seasoned, and roasted prior to assembling. This means that every single bite of potato is loaded with amazing flavor. It’s not too soupy, it’s not bland, and it’s not dependant on temperature for serving… hot or cold, it’s amazing.
I served this recipe to friends at a BBQ recently and even though the guests loved it, one friend explained that she hates turning on her oven in the summer. I totally understand that, but when it comes to potato salad, you are going to heat up your kitchen no matter what. I have stood over plenty of pots of boiling water and know how quickly the steam can warm a space.
Once you try this roasted version of potato salad, you will know that it’s absolutely worth it to turn on the oven
The potatoes are the star of the show in this recipe. But there are a few tricks to making sure the final product is perfection.
Use a smaller potato-like baby reds or fingerlings. Take a few minutes to make sure the cubes are consistent in size. When roasting the potatoes you want them to bake evenly, making sure there are not underdone or overdone pieces. When they are all the same size, they will all get perfectly crispy.
Cube the potato into 1-inch pieces. I have made this salad for several years now and often try new variations to see if I can make it prettier or taste better. For instance, I tried roasted potato wedges. While I thought these looked the best (people do eat with their eyes first!), the larger cuts of potatoes meant that there was a lower seasoning to potato ratio.
Make sure the potatoes are dry before adding the olive oil and seasoning. Now, my grandma is a huge fan of washing potatoes after they have been chopped and letting them sit in a cold water bath. I do not wash the potatoes for this salad. (Edited to add, I do not wash the potatoes AGAIN after I have cut them. I do wash before cutting.) I want a super crispy outer edge with a soft interior.
Prepare your pan. We often use aluminum foil to completely cover the pan (easier clean up), but you can also use parchment paper or Silpat. I often add a teaspoon of oil to the pan and rub it evenly over the foil with my hand in an attempt to keep the potatoes from sticking. You can also use non-spray or nothing at all.
Don’t crowd the pan. A nice, even layer of potatoes that aren’t too close together is key. You want the beautiful crispy deliciousness on every side.
Don’t skimp on the seasonings. I opted for salt, pepper, and season salt. After many years of trial and error; using garlic salt, cayenne, red pepper flakes, onion powder, turmeric, ground mustard… you name it!… the final result was that less is more. Roasted potatoes come alive with olive oil, salt, and pepper! There is mustard, onion, dill, and bacon in this recipe and you want to taste all of those ingredients, not have them be a secondary flavor.
Don’t turn them too much. I usually flip the potatoes once during roasting, making sure that one side is completely crispy before doing so. The overall baking time is anywhere from 30-45 minutes and will vary from oven to oven. I keep an eye on them after the flipping because while crispy is the goal, burnt is not.
The ingredients in this potato salad are each important and add to the fantastic end product.
Potatoes – Roasted to perfection and added to the other ingredients when warm.
Bacon – We prefer crispy bacon. I bake it in the oven for 18-22 minutes at 415°F. I don’t recommend chewy bacon in this recipe.
Eggs – Hard boiled of course. I prefer to cut the eggs into 4 wedges. I like a big bite of the egg as the soft texture and mild flavor really compliment the well-seasoned potatoes. You can certainly cut the eggs smaller if that is your preference.
Red Onion – While I love adding red onion and recommend it, I have also used shallots and green onion. You want to use an onion that can hold it’s own, that offers texture as well as beauty to the final product. A small dice is my preference, my husband sometimes slices the onion and separates it into individual curved pieces.
Mayonnaise – Basic is best. No fancy flavors, variations, or substitutions needed for the mayo. Side note: I did not like Greek Yogurt in this recipe… it doesn’t work as well as mayo when combined with the warm potatoes.
Mustard – Plain old yellow mustard. If you only have dried mustard on hand, you can use it but the recipe will change a bit. Generally speaking, 1 tablespoon of yellow mustard equals 1 teaspoon of dried mustard. However, because yellow mustard has other ingredients like vinegar, turmeric, paprika, salt, and garlic, you will need to add extra liquid to this recipe. If you use 1 teaspoon of dried mustard in place of the yellow, also add 1-2 teaspoons of vinegar.
Dill – Dried dill is what the recipe calls for. You can certainly use fresh if it is what you have. The substitution is easy, one tablespoon of fresh equals one teaspoon of dried. I used 1/4 teaspoon of dried dill weed in this recipe so you would use 1 teaspoon of fresh dill weed. (Not dill seed.)
Salt & Pepper – We love salt & pepper and use it liberally in cooking. But you will want to add salt & pepper to taste. If you want less salt, feel free to add everything but the salt, mix the ingredients and then taste test.
Parsley – This is just for color and totally optional. I just love a fresh pop of green on this potato salad!
I mentioned that I like to assemble this potato salad when the potatoes are warm. The reason for this is that the mayo and seasoning infuse into the potatoes and create magic as you’ve never experienced in a potato salad before. However, if I am serving this to a big group I will sometimes make the potatoes, bacon, and hard boil the eggs the day before and then heat the potatoes and bacon a bit right before assembling.
Once you a ready just stir everything together and serve! This does not need to be refrigerated before serving, but you can absolutely make it the day before and serve it cold. If you are serving it cold, be sure to keep it cool.
Set the bowl on a bed of ice. Simply add a couple of ice cubes to a larger bowl and place your smaller serving bowl inside.
Growing up in Wisconsin, we had a patch of rhubarb growing in our backyard, and I loved all of the delicious desserts my Mom would make when it was in season. This recipe is my spin on her strawberry-rhubarb cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.
The 4th of July is one of my favorite holidays. Who doesn’t love fireworks and sparklers? I think I love it so much because it’s in the summer and that means we get to wear shorts and flip-flops and grill our dinner.
I’m a sucker for warm weather so I love everything associated with that season. I especially love finding festive treats to serve at our get-togethers that don’t involve lots of sugary sweets. That’s a hard thing to do, since most of the things I see floating around are cookies and candy. I decided to make a new treat with things I know my kids will eat but that will also look fun for the 4th of July.
se red and blue yogurt bites turned out great and my kids love them.
Here is what you will need:
The recipe is pretty simple: dice your strawberries and halve your blueberries. Place them in a silicone mold and cover with yogurt. Make sure to put the blueberries round side down. As for the strawberries, dice them in very tiny pieces.
Leave them in the freezer for about 2 hours and they are ready to eat! You can place them in a bowl sitting on ice so they won’t melt, but they won’t last for long sitting outside of the fridge and freezer, so keep that in mind.