Roasted Red Potato Salad

Lisa G. Sweet Pantry Gal

By
@2sweetinc

My potato salad, I have been making for years! When I was 18 working in a kitchen I made sooo much of this for lent and friday fish frys! So good but sometimes Im like Ughhh. I forget I only have to make 3-5lbs intead of 20-30 lbs.!! LOL but it is everybodys favorite.
In fact when my brother was living in germany he called for this recipe. So I finally had to figure out measurements. So this ones for my brother Michael who I recently found out he follows me on this site! ;)


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Comments:

Serves:

18-20

Prep:

1 Hr

Cook:

50 Min

Method:

Convection Oven

Ingredients

3 lb
scrubbed red potatoes
5
hard boiled eggs
2
finely chopped celery stalks
1
medium red onion finely chopped
1 c
mayonnaise
1 c
sour cream
1 tsp
dijon mustard
1 tsp
celery salt
1 tsp
garlic powder
s&p

Directions Step-By-Step

1
Scrub and quarter potatos.
Place on baking dish drizzled with olive oil and s&p.
Roast in 375 degree oven about 25-30 minutes til tender.
Let cool.
2
Peel and chop hard boiled eggs.
Combine in bowl the rest of ingredients, mix well add eggs.
In large bowl add potatos, Pour mayo mixture over potatos, Toss and refrigerate at least 4 hours for flavors to combine. I usually make night before.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American