Roasted baby potatoes that are crisp on the outside and fluffy on the inside combine with hard-boiled eggs, olives and a splash of pickle flavor. Roasting the potatoes gives a richer potato flavor to the salad and it also gives the potatoes a better texture.
I couldn’t let the summer escape without making my favorite classic potato salad once more. This was requested for a barbeque this past weekend and I’m happy for the excuse to make it once again.
Classic Potato Salad with a Twist
Ingredients
- 3 lbs baby red potatoes or your favorite potato, diced into 1/2"-3/4" pieces, leave the skin on
- 2 tablespoons light flavor olive oil
- 2 teaspoons kosher salt adjust according to taste
- 1 teaspoon freshly cracked pepper adjust according to taste
- 6 eggs
- 1/2 cup olives roughly chopped
- DRESSING:
- 1 cup mayo
- 2 teaspoons dijon or plain mustard
- 2 tablespoons dill pickle relish or chopped pickles with a bit of pickle juice
- 1/4 teaspoon seasoning salt
- 1/4 teaspoon granulated garlic or garlic powder
- pinch of dried dill or fresh parsley optional
Instructions
- Preheat oven to 400 degrees. Coat a large baking sheet with olive oil and set aside. (I like to place a Silpat mat on top of the tray and just coat the mat with oil.) Place the diced potatoes in a large bowl and drizzle generously with olive oil. Sprinkle with kosher salt and fresh pepper. Toss with hands to combine thoroughly and ensure that all pieces are coated in oil and spices. Spread potatoes across the oiled baking sheet.
- Bake for 30 minutes, then remove from oven and turn potatoes over on the tray. Bake 15 minutes longer until tender and slightly crisp on the edges. Remove from the oven and cool potatoes completely.
- Place 6 eggs in a small sauce pan and cover with water. Cook covered over medium high heat until the water begins to boil. Reduce heat to medium low and uncover. After ten minutes, remove from heat and run underneath cold water until eggs are cool.
- Place the cooled potatoes in a large bowl and set aside. Peel the eggs and roughly chop. Drain the olives and roughly chop. Add the eggs and olives to the potatoes and toss gently.
- Combine the dressing ingredients in a small bowl and taste. Adjust seasonings accordingly. If you prefer a stronger pickle flavor, add more relish or additional pickle juice.
- One spoonful at a time, add the dressing to the potatoes and toss gently to coat. I usually have 2-4 tablespoons of leftover dressing. I like to make a bit more than what I need, just in case I have more potatoes than I expect. It's always nicer to have a little extra instead of not quite enough when it comes to dressings.
- When the salad is combined thoroughly, sprinkle the dried dill or parsley on top just before serving. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
[email protected] Mama says
I've thought of roasting my potatoes before instead of the traditional boiled ones for salad. I'll have to try it!
Lynne @ 365 Days of Baking says
Mary, your picture is fantastic and I will definitely have to try the roasting! The days of boiling my be over. Thanks!
The Slow Roasted Italian says
Definitely a more sophisticated flavor and texture! YUM!
[email protected] Baking Bookworm says
Mary, this sounds delicious. Huge potato salad fan here. The addition of the olives might encourage my potato salad hating sons to try this one!
Beth says
What a delicious twist! Your version looks amazing.
Terry (My Journey With Candida) says
MMmmmm I love baby potatoes. I have never made potato salad with them.
Inside a British Mum's Kitchen says
Super flavors – lovely recipe – delicious 🙂
Mary x
Chris says
Perfect for a Labor Day cookout.
Zoe says
I love the idea of using roasted potatoes for your potato salad. With eggs and all the generous serving of mayo dressing, this potato salad looks extremely delicious.
Dzoli says
Very interesting idea.I love potato sald but never made it with roasted potatoes;)
cookielover says
This salad is perfect for labour day weekend! Potato salad is an excellent side dish. The dressing in this recipe sounds so yummy. I dont usually use baby potatoes in salad, but its a nice change
Miriam says
Nice "twist" :), the salad sounds heavenly! [email protected]Meatless Meals For Meat Eaters
The Procrastobaker says
I simply adore potato salads and havnt had a really good one since the one my dad used to make in the summer 🙂 I would love to try and find a recipe that lives up to my memories and maybe this is the one to do that! 🙂
Words Of Deliciousness says
It sounds amazing. I love potato salad.
Ashley @ Kitchen Meets Girl says
Yum, this looks amazing! I love anything with dill; and, the addition of roasted potatoes sounds wonderful. Thanks for sharing this!
Tres Delicious says
Sounds delicious!! such an excellent side dish.
Nami | Just One Cookbook says
I love potato salad!!! Looks creamy and delicious!