Warm Roasted Potato Salad

This potato salad was going to be a classic but then we roasted the potatoes and it took things to a whole new lever! We love warm roasted potato salad! ohsweetbasil.com

This potato salad was going to be a classic but then we roasted the potatoes and it took things to a whole new level! We love warm roasted potato salad!

This potato salad was going to be a classic but then we roasted the potatoes and it took things to a whole new lever! We love warm roasted potato salad!

It’s no secret that we love food, any food, but I especially love roasted food. Roasted Cheesy Basil Veggies, Honey Roasted Red Potatoes, Roasted Tomato Cauliflower Soup, I mean I could go on forever. I started to make some potato salad the other day, yes it’s cold out but we were still going to be grilling up some pork and potato salad, when on a whim I decided to roast the potatoes instead of boiling until tender. Then I quickly learned that they were going to take forever to cool down and dinner was ready so I went ahead and dressed them warm. Oh. My. Golly. Warm roasted potato salad was born and it’s pretty much our go to potato salad recipe now.

Just start with golden or red potatoes, they are creamier than the russet though any potato really will work. Anyway, if they are pretty big, which they usually are I quarter them and then quarter them again. Then I just throw them on a cookie sheet drizzled with olive oil and sprinkle with kosher salt and pepper. Potatoes actually need quite a bit of seasoning so don’t be shy, just toss it all on there.

This potato salad was going to be a classic but then we roasted the potatoes and it took things to a whole new lever! We love warm roasted potato salad!

After roasting until tender and golden I allow them to cool a bit on the pan. Not to room temperature, no just to warm, trust me. Then I mix up a combination of our egg salad and deviled eggs dressing and throw it all together. It’s delightful and you just have to try it. Maybe even bust these out this Thanksgiving and you could TOTALLY throw some hard boiled egg in there and that would be crazy good. Gosh, I think I will do that next time. Or right now, I do have leftovers…

Warm Roasted Potato Salad

This potato salad was going to be a classic but then we roasted the potatoes and it took things to a whole new level! We love warm roasted potato salad!

Ingredients:

8 Large Red Potatoes, quartered and quartered again
Olive Oil
2 Teaspoons Kosher Salt
Fresh Black Pepper

For the Dressing

1/2 Cup Mayonnaise
1 1/2-2 Tablespoons Dijon Mustard
1 Tablespoon Honey
2 Teaspoons Sugar
1 Teaspoon Apple Cider Vinegar
1 Teaspoon Chopped, Fresh Dill, or 1/2 Teaspoon Dry Dill
Fresh Black Pepper
1/2 Teaspoon Kosher Salt

Directions:

Heat the oven to 425 degrees.
On a cookie sheet, drizzle about 1 tablespoon of olive oil. Add the potatoes, salt and pepper and toss to coat. Bake for 30-40 minutes or until golden and tender. Place in a large bowl and allow to rest for 15-20 minutes or until warm but not at all hot. Dress with the dressing until it’s coated as much as you desire and serve immediately.
!For the dressing
In a small bowl, whisk together the mayonnaise, mustard, honey, and sugar. Add the vinegar, dill, and salt and whisk again. Season to taste with pepper.

The dressing can be made days in advance and kept in a sealed container until the potatoes are ready

Nutrition Information

Yield: 4-6 servings, Serving Size: 1

  • Amount Per Serving:
  • Calories: 496 Calories
  • Total Fat: 15.7g
  • Cholesterol: 7.5mg
  • Carbohydrates: 82.8g
  • Fiber: 8.5g
  • Sugar: 10.7g
  • Protein: 9.5g
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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.