Smoky Roasted Potato Salad delivers roasted potatoes and crisp vegetables in a smoky, creamy dressing. Great side with steak, pork or chicken.
This easy potato salad starts out with baby golden yellow potatoes. I like Idaho® potatoes best. I roast these little gems in olive oil with a generous coating of smoked salt.
Roasting potato pieces with the skins on adds firmness to the salad. No one likes mushy potato salad!
I add finely diced celery, carrots and red onion to my potato salads. I like the bits of colorful crunch.
I usually add eggs in large pieces. For this salad, I smashed hard boiled eggs with a fork. The crumbled egg pieces went directly into the dressing. That gave the mayonnaise and sour cream a bit of texture. It’s still creamy but holds onto the potatoes a bit better.
I think the subtle smokiness from the smoked salt is enough for this dish. Try it out and let me know what you think!
Ingredients
- 1 1/2 pounds baby yellow potatoes cut in quarters (I use Idaho® potatoes)
- 1 tablespoon olive oil
- 1 teaspoon smoked salt
- 1/4 cup finely diced celery
- 1/4 cup finely diced carrots
- 1/4 cup finely diced red onion
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 hard boiled eggs, finely mashed
- pepper to taste
Instructions
- Place potato pieces and oil in a resealable plastic bag. Toss to coat with oil.
- Line a cookie sheet with foil. Lightly spray with cooking spray.
- Spread potatoes into a single layer. Season with smoked salt and pepper. Roast at 350 degrees, turning potatoes as they brown until crisp. Add vegetables. Chill.
- Mix together mayonnaise, sour cream and egg. Fold into cold potato mixture. Serve.
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