Oven Roasted Potato Salad

perfectly loaded roasted potato salad in blue bowl

This roasted potato salad offers diversity in every bite. It's refreshing and bright.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings Servings

Calories 281kcal

Author Savory Thoughts

Equipment

Baking Dish

Ingredients

6-8 Russet Potatoes, Peeled
1 Tbsp. Olive Oil
1½ tsp. Kosher Salt; ½ tsp. is for the potatoes, and 1 tsp. is to add to the dressing
5 Large Hard Boiled Eggs; Chopped into ½-inch pieces.
1 Celery Rib; Finely Chopped
1 Bell Pepper (any color); Diced
¼ cup Diced Onion
½ Cup Thousand Island Dressing; See notes below
1 Tbsp. Dijon Mustard
2 tsp. Jacmel Seasoning; Cajun Seasoning; see notes below.
2 tsp. Parsley flakes or fresh parsley

Instructions

Preheat the oven to 375℉
Roast the potatoes: Cut your potatoes into cubes (about 1 ½ to 2 inches). Line your baking tray with either parchment paper or aluminum foil.
In a large bowl add the potatoes, then drizzle with oil and add ½ tsp. of salt.
Bake/roast the potatoes until golden but not hard. You want them to be soft and tender enough to eat, but not hard and crispy.
Pep your ingredients: While the potatoes roast, prep and assemble the other ingredients. Boil the eggs until well done.
Finely chop the celery rib, dice the bell pepper, dice the onion (you can use red onion or yellow onion), and chop the parsley (if using fresh parsley).
Assemble the salad: Once the potatoes are done and while they are still warm, add in the ingredients. Add in the herbs, celery, bell pepper, and onion.
Add the Jacmel seasoning, 1 tsp. salt, Dijon, and the dressing.
Toss well to incorporate the ingredients.

Notes

Dressing: Feel free to use a salad dressing you love. We like the sweet flavor of the Thousand Island Dressing. Feel free to explore and apply the dressing in moderation.
Seasoning: Jacmel is currently not available to purchase. We encourage you to sign up for our mailing list, so you can be notified when it is time to purchase. In the meantime, feel free to use Cajun seasoning as a substitute.
It’s better to choose russet potatoes, red potatoes, or Yukon Gold potatoes because they can retain their shape during the roasting process.
Always cut potatoes in the same size because it helps ensure a consistent texture and flavor in the salad.
Assemble the salad while the potatoes are still warm to ensure the taste is retained.
Before serving, stir from the bottom up to ensure that you get all the ingredients and dressing that may have sunk to the bottom of the bowl.
When roasting the potatoes, be sure to line your pan completely to make for easy cleaning.

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*** Calories are estimated per serving only.

Nutrition