Best Potato Salad Recipe – Newsday

There’s one simple thing you can do to boost the flavor and texture of your potato salad, taking it to new heights. This trick turns a simple potato salad, which often turns out mushy and mushy, into the barbecue side that people rave about.

Roasting the potato pieces in a hot oven forms a nice crispy coating on each piece. When you toss it with the dressing, the pieces retain their crispy exterior and are soft and creamy on the inside.

Once you’ve made roast potato salad, you may never be able to go back to the old boiled way. But by all means, use this method as the basis for whatever dish you love. Add cooked bacon, green onions, parsley, diced red peppers – whatever you like in your potato salad. And let the potatoes be the star – the dressing should enhance but not overwhelm the dish.

Roasted potato salad

2 pounds red bliss potatoes, cut into 1-inch pieces

2 tablespoons olive oil

¾ tsp salt (or to taste), divided

1/3 cup mayonnaise

2 teaspoons of red wine vinegar

2 teaspoons of Dijon mustard

¼ teaspoon black pepper

3 celery stalks, thinly sliced

1. Preheat the oven to 450 degrees. Spray a baking sheet with cooking spray. Toss the potatoes with the olive oil and ¼ teaspoon of salt. Place them in a single layer on the baking sheet with the cut side (not the skin) down. Roast until underside is golden brown, about 20 minutes. Flip the potatoes over so that a second cut side is facing down and roast for another 10 minutes, until the center is tender when pierced with a toothpick and both sides are golden. Remove from the oven and let cool for 20 minutes.

2. Meanwhile, combine remaining ½ teaspoon salt, mayonnaise, vinegar, mustard and black pepper in a bowl.

3. Toss potatoes with celery and dressing. The salad can be prepared several hours in advance and refrigerated. Let stand at room temperature 15 minutes before serving.


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