There are so many ways to make potato salad! I love potatoes and sometimes I will just bake a potato for dinner. I have not tried Connie’s roasted potato method, but I definitely will! Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
Potato is a classic Southern side dish. We’ll serve potatoes with chicken, beef, pork, and seafood. Southerners believe potatoes pair nicely with just about anything. Potatoes are a natural carbohydrate, high in vitamin C and potassium, and a good source of fiber. Potatoes are also inexpensive and filling, making them a thrifty choice when on a budget. Potatoes keep well in dry, dark, cool spaces. If stored properly, you’ll be able to enjoy potatoes for quite a while. To make a hearty meal, you can top potatoes with meat sauce, broccoli & cheese, beef tips and gravy, seafood Newburg, or the classic sour cream & chives.
Summertime calls for potato salad. My great-grandmother’s recipe is a classic in our family, having been served for years and years. I put my own spin on it by roasting the potatoes, rather than boiling them. Try roasting potatoes, beets, parsnips, sweet potatoes, turnips, carrots, or other root vegetables to bring out their natural flavors. Simply cut the veggies into 1-inch pieces, toss with olive oil and seasoned salt and roast at 400 degrees for about 30 minutes, stirring halfway through baking.
Roasted Potato Salad
2 1/2 lbs. white or red potatoes, washed and cut into 1-inch pieces
2 t. olive oil
1 t. seasoned salt
1 T. butter
1 small onion, chopped
1 egg, lightly beaten
3 T. sugar
2 T. mayonnaise
1 T. mustard
4 T. white vinegar
½ t. salt
½ t. celery seed
½ t. dill weed
Toss potatoes with olive oil and seasoned salt. Place on baking sheet in single layer and bake at 400 degrees for 30 minutes, stirring once halfway through baking.
Meanwhile, melt butter in a medium saucepan over medium heat. Add onions and sauté until transparent. Reduce heat to medium-low; add egg and sugar, stirring constantly. Add remaining ingredients and cook until thick. Pour over hot roasted potatoes; mix well. Serve cold.
*Note* For a little extra flavor, I tossed the potatoes with 1 teaspoon of bacon grease before roasting. The bacon grease adds a smoky flavor, but adds fat and calories, too.