Roasted Red Potato Salad
By sheree00
Rate this recipe
4/5
(5 Votes)
Ingredients
- 13 diced small red potatoes
- 3 sprigs of rosemary
- 1/2 cup mayo
- 1/2 cup milk
- 1-2 T Dijon mustard
- olive oil
- salt and pepper
Details
Level of difficulty Average
Cooking time 25mins
Cost Average budget
Preparation
Step 1
Preheat oven to 400.
Step 2
With diced potatoes in a baking dish, sprinkle with salt, pepper, and some of the chopped rosemary. Drizzle some olive oil over the top, then toss in the baking dish.
Step 3
Roast the potatoes for 25-35 minutes, or until softened.
In a small bowl add the mayo, milk, mustard, salt, and pepper. Whisk and then mix in the remaining chopped rosemary.
Step 4
Pour sauce, then toss with the roasted potatoes. Serve warm, or chill for at least 2 hours to serve cold.
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Chef Tips and Tricks
VIDEO: Smashed "Jackson Pollock" Potatoes
Let your artistic side out with these easy Pollock-inspired smashed potatoes!
Method
- Boil the desired amount of small potatoes until tender.
- Spread on a lined baking tray, flatten slightly using a cup or jar. Don't over-flatten them!
- Sprinkle liberally with shredded cheese and Parmesan.
- Top with bacon slices approximately the same size as the potatoes.
- Drizzle liberally with balsamic vinegar.
- Place in oven, under the grill for 15 min at 375°F until the cheese is melted and the bacon is crispy.
- Enjoy!
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