This is a Roasted Potato Salad filled with hard-boiled eggs, olives, and pickles. Roasting the potatoes provides a richer potato flavor for the salad in addition to giving a better texture to the potatoes.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 415kcal
Ingredients
3poundsbaby red potatoesdiced into 1/2"-3/4" pieces
2tablespoonslight flavor olive oil
2teaspoonskosher saltadjust to taste
1teaspoonfreshly cracked pepperadjust to taste
6hard-boiled eggssee note below
½cupolivesroughly chopped
Dressing Ingredients
1cupmayonnaise
2teaspoonsdijon or plain mustard
2tablespoonsdill pickle relishor chopped pickles with a bit of pickle juice
¼teaspoonseasoning salt
¼teaspoongranulated garlic or garlic powder
¼teaspoondried dill
2tablespoonschopped fresh Italian parsleyfor garnish
2tablespoonsthinly sliced green onionsfor garnish
Instructions
Preheat oven to 400°F. Place the diced potatoes on a large baking sheet and drizzle generously with olive oil. Sprinkle with kosher salt and fresh pepper. Toss with hands to combine and ensure that all pieces are well-coated.
Roast for 30 minutes, remove from the oven, and stir potatoes. The potatoes should be tender and lightly browned, but not cooked until crispy. Allow the potatoes to cool completely.
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 mayonnaise, mustard, relish, salt, garlic powder, and dill in a small bowl and stir to combine. Taste the dressing and 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 a couple of 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 or if I want the salad to be a little bit creamier. It's always nicer to have a little extra instead of not quite enough when it comes to dressings.
Top with parsley and green onions before serving.
Notes
For perfectly cooked hard-boiled eggs:
Place the eggs in a saucepan and cover with cold water. Cover with a lid and bring to a full boil. Leave the lid on the pot and remove it from the heat. Keep the eggs covered with the lid for 12-14 minutes. Uncover and place the pan full of eggs under cold running water. Run cold water over the eggs until the eggs are cool.
Peel the eggs as soon as they are cool, to avoid having the membrane stick to the shell. Tap the eggs with a spoon or on the counter to crack them all over and then start peeling at the wider base of the egg, using your fingers or a spoon. I've found that peeling them under barely running water often helps as well.