Roasted Red Potato Salad Recipe

Red potatoes: These are the base of the salad, providing a hearty and earthy flavor.

Olive oil: Used for roasting the potatoes, adding a rich and smooth texture.

Mayonnaise: This forms the creamy base of the dressing.

Dijon mustard: Adds a tangy and slightly spicy flavor to the dressing.

Apple cider vinegar: Provides a subtle acidity that balances the creaminess of the mayonnaise.

Celery: Adds a crunchy texture and fresh flavor to the salad.

Red onion: Offers a sharp and slightly sweet taste, enhancing the overall flavor.

Dill: Fresh dill adds a fragrant and slightly citrusy note to the salad.

When roasting the potatoes, ensure they are spread out in a single layer on the baking sheet. This allows for even cooking and helps achieve a golden, crispy exterior. Overcrowding the pan can lead to steaming rather than roasting, resulting in less desirable texture.

• red potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a similar texture and flavor, making them a great alternative for roasting.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for roasting potatoes.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, while being lower in fat and calories.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a slightly different texture due to the mustard seeds.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and flavor profile, making it a good alternative.

• celery - Substitute with cucumber: Cucumber provides a similar crunch and freshness, though it has a milder flavor.

• red onion - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to red onions, which can be a pleasant variation.

• fresh dill - Substitute with fresh parsley: Fresh parsley provides a different but complementary herbaceous note, adding freshness to the salad.

• To store your roasted red potato salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. Make sure to give it a good stir before serving to redistribute the mayonnaise and dijon mustard dressing.
• If you plan to freeze the salad, it's best to do so before adding the mayonnaise and dijon mustard dressing. The potatoes and celery can be frozen in a separate airtight container or freezer bag.
• When ready to serve, thaw the potatoes and celery in the refrigerator overnight. Once thawed, mix with the mayonnaise, dijon mustard, and apple cider vinegar dressing.
• For optimal texture, avoid freezing the red onion and fresh dill. These ingredients are best added fresh after thawing.
• If you must freeze the entire salad, be aware that the texture of the mayonnaise dressing may change slightly upon thawing. To mitigate this, consider adding a bit more mayonnaise and dijon mustard after thawing to refresh the dressing.
• Always label your containers with the date of preparation before storing or freezing. This helps keep track of how long the salad has been stored and ensures you enjoy it at its best quality.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the roasted red potato salad evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through. This method helps maintain the crispy texture of the roasted potatoes.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Add the potato salad and stir occasionally. Cook for about 10 minutes or until heated through. This method can give the potatoes a nice, additional crisp.

• Microwave Method: Place the potato salad in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the desired temperature is reached. This is the quickest method but may soften the potatoes more than other methods.

• Steaming Method: Place the potato salad in a heatproof dish that fits inside a steamer basket. Bring water to a boil in a pot and place the steamer basket over it. Cover and steam for about 5-7 minutes or until heated through. This method helps retain moisture without making the potatoes soggy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the potato salad in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. This method helps to re-crisp the potatoes while warming them up.

• Oven: Used to roast the red potatoes until they are golden and tender.

• Baking sheet: Provides a flat surface for roasting the potatoes evenly.

• Mixing bowl: Used to mix the mayonnaise, mustard, and vinegar, and later to combine all the ingredients.

• Knife: Essential for quartering the red potatoes and chopping the celery and red onion.

• Cutting board: Provides a safe surface for chopping the vegetables.

• Measuring spoons: Used to measure the olive oil, mayonnaise, mustard, and apple cider vinegar accurately.

• Spatula: Helps in tossing the potatoes with olive oil and later mixing all the ingredients together.

• Refrigerator: Used to chill the potato salad for at least 1 hour before serving.

Pre-roast potatoes: Roast the red potatoes a day ahead and store them in the fridge to save time on the day of preparation.

Use pre-chopped veggies: Buy pre-chopped celery and red onion to cut down on prep time.

Mix dressing in advance: Prepare the mayonnaise, dijon mustard, and apple cider vinegar dressing a day before and store it in the fridge.

Chill quickly: Spread the roasted potatoes on a baking sheet and place them in the freezer for 10 minutes to cool them quickly before mixing.