This roasted red potato salad is an easy recipe that steps up your generic potato salad up a notch! Made with potatoes, mayo and dill.
IMO…Potato salads are always a bit hard to make so that they please everyone. Some like a mustard base. Some like a mayo base. And then some people freak out if there is sour cream in it and you have to tell them it’s mayo even though it’s a loaded potato salad so sour cream is the obvious base choice. (That was a real life story.)
And then, it comes down to actually making and following a particular recipe if you have one. I don’t know about you, but I really would prefer to eye-ball it when it comes to measuring veggies. For example, this recipes uses roughly one pound of red potatoes.
While I DID measure out one pound when making the recipe, I would never do that IRL.
I really think that following one recipe for potato salads is nearly impossible. Maybe that’s because I like to just wing it when it comes to side dishes. So much is ‘to taste’, mostly because of that variance in potatoes. And I swear I follow the same recipes for some dishes and it tastes different!
And so then you add a little bit more of this and that and soon you have no idea what’s actually in the recipe you just made.
Maybe it’s not impossible and it turns out I am just lazy. This is a likely scenario.
But whether it’s laziness or my inclination to just fly through life by the seat of my pants (that is the least accurate description of me I’ve ever written), not following a recipe is one of the top reasons I don’t blog often anymore…because I just throw our meals together!
I will be inspired by a particular dish and make it completely my own. So much so that I myself have trouble replicating it. Most of the time it turns out good! When it doesn’t, that’s when the recipe really gets lost as I try to add seasonings to save it.
[Insert blonde-haired shrug emoji]
While I do have a few recipes in the works that are fully measured, triple checked and photographed, this is one of those recipes that I really do love but I’m not completely sure all you readers won’t go and change up just a bit on your own.
And if you do…let me know what you did! I’d love to get your twist on it, if you can remember what you put in it. 🙂
Roasted Red Potato Salad
- 1 pound red potatoes
- 1/4 cup chopped red onion
- 1/2 cup mayo
- 3/4 teaspoons dill
- 1/2 teaspoon garlic salt
- additional salt + pepper to taste
- 1-2 cups chopped kale (optional)
- Preheat oven to 425 degrees.
- Rinse, then chop potatoes into 1/2 inch pieces.
- Coat in olive oil, then spread on a baking sheet. Roast for 25 minutes, flipping halfway through.
- Broil on high for additional 3-5 minutes until outsides are to desired crispness.
- Let cool.
- Mix potatoes together with remaining ingredients.
- Chill until ready to eat.