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Roasted Potato Salad

I was not planning to make potato salad but our neighbor in our building order potatoes and she did not know that she ordered a case so she was handing out bags to each of us. So I decided to make potato salad.


6 potatoes, peeled and diced, about 6 cups.

4 eggs, hard-boiled, peeled and diced

1 large onion, diced

2 stalks of celery, diced

1 bell pepper, diced

a handful of freshly chopped Italian Parsley stems removed.

2 green onions, greens thinly sliced

1/4 cup mayo

2 1/2 tablespoons dijon mustard

1 1/2 tablespoon of white wine vinegar

1 tablespoon of English herb blend

1 tablespoon of paprika

Salt and Pepper to taste

Olive Oil


Preheat to oven to 400 degrees

Line a baking sheet with parchment paper.

Place diced potatoes into a bowl, drizzle with olive oil to coat and add the English herbs, toss to coat, pour onto the prepared baking sheet, spread out and place in the oven for about 30 t0 45 minutes or until nicely golden and soft. Remove and let cool.

In a large bowl place all the remaining ingredients, toss well to combine, once potatoes are cool add to the bowl, toss to combine. I do not like a lot of Mayo so add more if like your salad creamer.

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