Roasted Potato Salad

I wanted some really good potato salad this weekend to go along with the turkey Brats that I planned to grill. I used baked potatoes that I had made the day before, which seemed to be less of a hassle than peeling, cubing and boiling the potatoes.

potato salad

Roasted Potato Salad

10 Large potatoes, baked
1 c mayonnaise
3 celery stalks, chopped
1 onion, chopped
2 eggs, hard boiled and then chopped
1 tsp dill weed
1/2 tsp  ground coriander
1 tsp lemon juice
1/4 c sweet relish
1/2 tsp salt
1/4 tsp pepper

Roast the potatoes at 350 degrees for 50 min.  Allow them to cool. Meanwhile in a large mixing bowl add all other ingredients. Stir together and set aside. Baking the potato loosens the skin, so peeling should not be too difficult.  Use a paring knife to pull  away skin and cube them. Gently stir the potatoes in with the mayonnaise mixture. Put in fridge to cool for several hours. This is even better the next day.

April 26, 2012 Posted by: 1 Comment - Permalink
One Response to Roasted Potato Salad
  1. admin says:

    This tasted good even two days after I made it. The next day I stirred in some Wasabi paste. Just a small amount and it gave the salad a tangy bite that was just delicious.
    I have to admit that my children love potato salad.

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