Classic Potato Salad with a Twist


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Classic Potato Salad with a Twist recipe by Barefeet In The Kitchen

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.

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Classic Potato Salad with a Twist

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  • 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
  • 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


  • 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!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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.

  2. 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

  3. 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! 🙂