Sunday, September 27, 2009

Roasted red potato salad

We enjoyed an evening with family in Davis yesterday. My brother invited the California siblings to his house so we could say goodbye to Mom. She's leaving at the end of week for Virginia to spend the fall and early winter with my sister.

We arrived in Davis in time to watch the second half of my nephew's soccer game against Rio Linda. I never did find out who won!

After the game, the clan drove to the house and enjoyed a salad fest with grilled hot dogs and knackwurst. Two potato salads, three-bean salad and a cole slaw graced the table as we talked.


3 pounds red potatoes, diced
1-1/2 tablespoons olive oil
3/4 teaspoon granulated garlic
Kosher salt, to taste
Ground black pepper, to taste
1 cup mayonnaise
2 tablespoons Dijon mustard
6 green onions, sliced thin
2 dill pickles, chopped fine
4 hard-cooked eggs, sliced

Place potatoes in a medium bowl. Toss with olive oil, salt and pepper. Spread potatoes on a greased 18 x 13-inch sheet pan.

Bake, uncovered, at 400 degrees F until tender and golden brown, about 30 minutes, stirring occasionally. Cool for 15 minutes and transfer to serving container.

Meanwhile, combine mayonnaise, mustard, green onion, pickle and eggs. Toss lightly to evenly coat potatoes. Cover and refrigerate for several hours or overnight.

Garnish with paprika and hard-cooked egg wedges if desired. Yields about 3 quarts. Serves 12 (2/3-cup) portions.

NOTES: Sour cream or plain yogurt may be substituted for half of the mayonnaise.

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