Roasted Potato Salad

Hi All! I know it has been forever, but unfortunately life has gotten in the way of blogging.  Between traveling for work and moving in with Jav, I have been too busy/lazy to write about my favorite recipes.  However, I am back! I can’t wait to share all of the yummy recipes I have been working on the past month or so. 

For Memorial Day, Jav and I went to my mom’s house in Wenatchee to relax and enjoy the holiday.  Here is the view from her house…isn’t it amazing?

 Here she is after we did some wine tasting. 

If you ever go to Wenatchee, you must go to Dutch John’s winery.  It is in a old warehouse/strip mall, but so great!

 My mom got a new job and is working like crazy, so Jav and I made a yummy dinner for her when she returned from work. I love potato salad – I mean I actually love everything with potatoes, but a good potato salad can make a winter day feel like summer.  It is the quintessential barbeque side (I hate coleslaw).  This version is a little different because the potatoes are roasted first with herbs and then smothered with the standard mayo-based dressing.  It adds depth that your average potato salad doesn’t have and with the extra flavor you don’t need to use as much mayo.  Also, I use my mom’s top-secret ingredient (not really, but it is a MUST), pickle juice. 

 We served the potato salad with ribs, green salad and a patriotic tres leches cake.  MMMMMMMMM.

  It felt like summer even though it was cold and rainy.

Hope you enjoy! Go Potatoes!!

Roasted Potato Salad

Serves 10-12

3 Pounds russet potatoes (preferable Idaho born), cubed (you can leave skin on depending on your taste preference).

Handful chopped fresh thyme and rosemary leaves

3 Garlic cloves chopped

3 Tablespoons Olive Oil

1 teaspoon salt

1/2 teaspoon ground pepper

¾ Cup mayonnaise

½ Cup sour cream

4 Tablespoons yellow mustard

Pickle Juice

4 or 5 chopped dill pickles

1/2 cup chopped celery

1/2 cup chopped red onion

4 or 5 hardboiled eggs chopped

Salt and pepper to taste

Preheat oven to 375

Mix together herbs, garlic, olive oil, salt and pepper. 

Toss over potatoes and spread on baking sheet. 

 Bake potatoes for 45 – 50 minutes until golden brown but not dried out.  Set aside to cool a bit.  In a small bowl mix mayo, sour cream, mustard and pickles.  Add a little pickle juice to taste (3 or 4 tablespoons – more if you want it tangy). 

Add potatoes, onion, celery, eggs and mayo mixture to large bowl and mix, gently smashing some of the potatoes. 

 Salt and pepper to taste. Chill in fridge until ready to serve.  I serve mine cold, but you could serve it warm too. Garnish with any extra herbies.




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  1. Crissie’s avatar

    This looks so amazing. I want to make it. Love the pics!!!

  2. Maki’s avatar

    Shouldn’t a patriotic tres leche cake be red, white and green?

  3. Lindzee’s avatar

    Yes, Maki, you are correct. Jav didn’t notice though, so I figured it was alright.

  4. Javier’s avatar

    @Maki, Actually, Tres Leche, being Spanish, would be yellow and red; but since I can’t actually speak Spanish (or Mexican) I’ll overlook this. I expect an authentic American breakfast burrito from you when we come to Seattle next.

    @Lindzee, great blog post! Glad to see that you’re rockin’ it again! BTW, this is the only potato salad that I actually like. Most others I will stick my nose up at.

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