I would love to take 100% credit for this recipe. However, I have to thank the genius’ asFood52 and specifically MySocialChef for being a complete genius. I HATED potato salad before I made and devoured this. When I thought of potato salad I thought of cold piles of unidentifiable gook lumped on my plate. Never again will potato salad give me nightmares.
All of this lead-up might sound dramatic but I kid you not, three people in my family (including myself) hated potato salad. We have all seen the light. Make it. Love it. Make it again.
Roasted Potato Salad (Serves 6)
What You’ll Need
1.5 – 2lb small Potatoes (red or white)
4 tbsp olive oil
2 tsp coarse kosher salt
1 tsp ground black paper
5 cloves of garlic finely chopped or crushed
4.5 tbsp mayonnaise
1 tbsp lemon juice
1.5 tsp dijon mustard
1 tsp paprika
2 tbsp fresh chopped parsley
- Cut potatoes in half, toss in 2 tbsp olive oil, 1/2 tsp salt and 1/2 tsp pepper.
- Spread potatoes on tray and roast in 400 degree F oven for 50 minutes or until crispy (flip twice)
- Combine remaining salt, pepper, olive oil, garlic, mayonnaise, lemon juice, mustard, paprika, and parsley in a bowl.
- Pour over room temp. potatoes and toss to coat.
- Serve immediately!