My Favorite Roasted Potato Salad

My Favorite Roasted Potato Salad

“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!

 

What is Roasted Potato 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.

 

Roasting vs Boiling

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

 

How To Roast Potatoes

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.

 

What is in Roasted Potato Salad?

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!

 

Bring it All Together

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.

 

How to Keep Potato Salad Cool Outside

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.

 

INGREDIENTS

POTATOES
  • 3 pounds red potatoes cut into small cubes
  • 2 teaspoons salt, or to taste
  • 2 teaspoons pepper
  • 2 teaspoons Lawry’s season salt, see notes
  • 2 tablespoons olive oil
SALAD
  • 1 medium red onion diced
  • 8 pieces bacon, cooked and diced
  • 6 large eggs, hard boiled to the doneness you prefer
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

 

INSTRUCTIONS

POTATOES
  1. Preheat oven to 425°F. Prepare a sheet pan by lining with foil or parchment paper.
  2. Place cubed potatoes on a baking pan. Sprinkle with salt, pepper, and season salt. Drizzle olive oil over top and then use your hands to toss the potatoes, making sure every single piece is coated.
  3. Bake, uncovered, for 30-45 minutes, or until the potatoes are crispy. Turn once half-way through baking.
  4. Allow to cool for at least 15 minutes before adding to the salad.
SALAD
  1. In a large bowl, add potatoes, onion, bacon, eggs, mayonnaise, mustard, dill weed, and salt & pepper. (You can reserve 1-2 eggs to set on top instead of mixing in.)
  2. Using a spatula, gently stir the ingredients until fully combined and every potato is covered.
  3. Can be served warm or refrigerated until ready to serve. If refrigerating, place in an airtight container.
  4. Optional: Sprinkle with chopped parsley before serving.

 

 

My Favorite Roasted Potato Salad
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My Favorite Roasted Potato Salad
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POTATOES
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TIE Striker Appetizers

TIE Striker Appetizers

All good things come to an end. We have reached our third and final recipe of our Rogue One: A Star Wars Story trio. Fortunately, we saved the best (at least thematically) for last. Everyone knows that starfighters/vehicles are one of the coolest aspects of the Star Wars Universe. So, for our last recipe, we went all out and created our TIE Striker Appetizers.

The TIE Striker is a streamlined variant of the classic TIE fighter design. It is designed for atmospheric patrols over important Imperial ground-based installations. In Rogue One: A Star Wars Story the TIE Strikers are mainly seen patrolling in the clouds along the beaches of Scarif. Since this particular starfighter was unique to Rogue One, we felt it was due a tribute.

When designing the look of this recipe, we really wanted the appetizers to be mostly visual. Meaning, when you look at them they look like TIE Strikers. We went through a few ideas on how to achieve this but settled on wonton wrappers and Lil Smokies. The result is a sausage and cracker flavor. Even though we used mustard for the detail work, you really could use any condiment like bbq sauce or ketchup.

As we mentioned earlier in the post, this is our last recipe in our Rogue One: A Star Wars Story trio of recipes. Don’t worry if you missed one as we will be re-sharing them in a recipe round-up on Tuesday along with a review of the Blu-ray!

[Sponsored] The Geeks share their 3rd and final Rogue One: A Star Wars Story inspired recipe. They've gone all out with their TIE Striker Appetizers. 2geekswhoeat.com #StarWarsRecipes #StarWars #Appetizers #GeekyRecipes #GeekyFood #StarWarsParty #PartyIdeas

 

Ingredients

  • 48 Wonton Wrappers
  • 24 Lil Smokies
  • Yellow Mustard (or another condiment to garnish)

Instructions

    • Preheat oven to 400 degrees.
    • Cut wonton wrappers using the diagram as a model.

TieStrikerDiagram

  • Each TIE Striker will be made with 2 of the wrappers.
  • On your foil lined baking sheet, place a wrapper, lightly moisten it with water (not too much) and top it with a seconder wrapper.
  • Place a Lil Smokie on the double layered wrapper and using the scraps from Step One of the wrapper cuts create a “seat belt” for your Lil Smokie.
  • Make sure to moisten the ends of “seat belt” so it will attach.
  • Cook TIE Strikers for 5-7 minutes or until golden brown.
  • Decorate with condiment of choice. We used a ziploc with the tip cut off to line the TIE Striker.
  • Serve.

 

 

TIE Striker Appetizers
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TIE Striker Appetizers
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Roasted Red Pepper Deviled Eggs

Roasted Red Pepper Deviled Eggs

Roasted Red Pepper Deviled Eggs
One of our favorite family snacks or appetizers are deviled eggs.  They are so easy to make and everyone loves them.
Here is a new twist on the old deviled egg recipe that I introduced last year for my daughter-in-law’s baby shower.  It uses roasted red peppers to give the egg filling a little spice.  It has since become a family favorite and we’ve served it for Thanksgiving and Christmas dinners.
Before you begin here’s a quick tutorial on how to make perfect hard boiled eggs from Recipe Lion.
Ingredients:
12 hard boiled eggs – shelled and cut in half lengthwise
1/2 cup mayonaise
2 large pieces of roasted red peppers (you’ll find these in a jar by the pickles or canned veggies aisle at your local supermarket)
1 tsp. salt (add or subtract according to taste
1 tbls. yellow mustard
Cayenne Red Pepper
Directions:
1.  Scoop out egg yolks into mixing bowl, and set egg whites aside.
2.  Mash egg yolks until they are very fine.
3.  Drain roasted red pepper and pat dry with paper towel.
4. Finely chop roasted red peppers and mix with mashed egg yolks.
5.  Add remaining ingredients to the egg yolk mixture.  Mix very well.
6.  Scoop or pipe egg yolk filling into egg white shells.
7.  Arrange on serving tray and sprinkle with Cayenne Red Pepper.
Refrigerate until ready to serve.
Makes 24 deviled eggs
Roasted Red Pepper Deviled Eggs
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Servings Prep Time
24 Eggs 30 Minutes
Cook Time
10 Minutes
Servings Prep Time
24 Eggs 30 Minutes
Cook Time
10 Minutes
Roasted Red Pepper Deviled Eggs
Print Recipe
Servings Prep Time
24 Eggs 30 Minutes
Cook Time
10 Minutes
Servings Prep Time
24 Eggs 30 Minutes
Cook Time
10 Minutes
Ingredients
Servings: Eggs
Instructions
  1. Scoop out egg yolks into mixing bowl, and set egg whites aside.
  2. Mash egg yolks until they are very fine.
  3. Drain roasted red pepper and pat dry with paper towel.
  4. Finely chop roasted red peppers and mix with mashed egg yolks.
  5. Add remaining ingredients to the egg yolk mixture. Mix very well.
  6. Scoop or pipe egg yolk filling into egg white shells.
  7. Arrange on serving tray and sprinkle with Cayenne Red Pepper.
  8. Refrigerate until ready to serve.
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