How to Make Roasted Potato Salad | Easy and Delicious Side Dish

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive than olive oil.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Frozen herbs can be more affordable and have a longer shelf life.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Apple cider vinegar is generally less expensive and adds a tangy flavor.

Boil 4 eggs in a pot with a lot of salt for hard boiling.

Cut the petite Gourmet potatoes in half and rinse them in a strainer.

Lay the potatoes out on paper towels to dry.

Sprinkle a little paprika, dill, and parsley on the potatoes and toss them around.

Add sea salt to the potatoes and drizzle with olive oil, tossing to coat.

Spread the potatoes on a baking sheet and ensure they are not overlapping.

Bake the potatoes in a 355°F oven.

Peel the hard-boiled eggs, using hot water to help with the shell removal.

In a bowl, mix 1 cup of mayonnaise, 1/4 teaspoon paprika, 1/4 teaspoon dry mustard, 1/4 teaspoon onion powder, and 1/4 teaspoon celery seed.

Stir in Mrs Dash seasoning and mix well.

Chop 2 green onions, cutting off the tips, and add them to the mixture.

Once the potatoes are roasted and cooled, combine them in a cold bowl with the mayonnaise mixture.

Cut the hard-boiled eggs into wedges and add them to the potato mixture, breaking some yolk to mix in.

Toss everything together gently to coat with mayonnaise.

Sprinkle a little sugar on top for sweetness, if desired.

Cooking Techniques

Equipment Needed

Spice Level: