Recipe
Roasted Potato Salad
Lately, I have been roasting potatoes in my Ninja Foodie toaster oven and tossing the cooled potatoes with veggies and dressing for a quick and delicious potato salad. This is different from the creamy potato salad we are all used to (that takes so long to make and has to be made in advance). Roasting the potatoes brings out their flavor and keeps the potatoes from falling apart when mixed with the veggies and dressing, so less dressing is needed.
Serves 2
Roasted potatoes, fresh veggies, fresh herbs, and a little mayo and mustard make a quick and healthy potato salad.
Ingredients
16-19 little potatoes cut into ½” chunks
1 T chopped fresh chives if you have them
1 T olive oil
2 T good mayonnaise (Dukes or Hellmann’s)
½ sweet onion, diced
1 t Dijon mustard
½ – 1 whole pepper (sweet green, yellow, orange, red or poblano) diced
2 t white vinegar
2 stalks celery, diced
1 t smoked paprika
¼ c fresh chopped parsley leaves or 2 T dry
Salt and pepper to taste
Instructions
Step 1
Prep the potatoes. I use the little mixed red and white potatoes you can buy in 3 and 5 lb. bags. They are prewashed, so I generally cut them into ½” chunks and throw them into a bowl of salted water. Swish them around, then drain completely. Drizzle with olive oil, sprinkle with salt and pepper and dried parsley, and toss to coat. Spread them on your air-fryer basket over a piece of parchment paper to catch the drippings. Shake out as much moisture as you can before putting into the oven. Air fry at 385° for about 15 minutes. Remove and cool to room temperature. Alternatively, roast them in your conventional oven at 400° for 15-18 minutes until golden brown.
Step 2
Toss the potatoes, veggies and fresh herbs together in a medium-sized bowl.
Step 3
In a small bowl or measuring cup, mix the mayo, mustard, vinegar, paprika, and a bit of salt and pepper. Drizzle over the veggies and toss to coat. Taste and adjust salt and pepper. I serve this salad at room temp, but you can also refrigerate it for a few hours and serve cold.
Roasted Potato Salad
Ingredients
- 16-19 little potatoes cut into ½” chunks
- 1 T olive oil
- ½ sweet onion diced
- ½ - 1 whole pepper sweet green, yellow, orange, red or poblano diced
- 2 stalks celery diced
- ¼ c fresh chopped parsley leaves or 2 T dry
- 1 T chopped fresh chives if you have them
- 2 T good mayonnaise Dukes or Hellmann’s
- 1 t Dijon mustard
- 2 t white vinegar
- 1 t smoked paprika
- salt and pepper to taste
Instructions
- Prep the potatoes. I use the little mixed red and white potatoes you can buy in 3 and 5 lb. bags. They are prewashed, so I generally cut them into ½” chunks and throw them into a bowl of salted water. Swish them around, then drain completely. Drizzle with olive oil, sprinkle with salt and pepper and dried parsley, and toss to coat. Spread them on your air-fryer basket over a piece of parchment paper to catch the drippings. Shake out as much moisture as you can before putting into the oven. Air fry at 385° for about 15 minutes. Remove and cool to room temperature. Alternatively, roast them in your conventional oven at 400° for 15-18 minutes until golden brown.
- Toss the potatoes, veggies and fresh herbs together in a medium-sized bowl.
- In a small bowl or measuring cup, mix the mayo, mustard, vinegar, paprika, and a bit of salt and pepper. Drizzle over the veggies and toss to coat. Taste and adjust salt and pepper. I serve this salad at room temp, but you can also refrigerate it for a few hours and serve cold.