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Roasted Potato Salad

This roasted potato salad keeps the familiar comfort of a classic potato salad but with a richer, more rustic feel. Roasted russet potatoes bring crisp edges and a fluffy bite, while celery and onions add freshness and crunch. It’s creamy, tangy, and perfect for pairing with grilled meats, sandwiches, or as a stand-alone side.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 1 hour
Ingredients Method

Ingredients
  

  • 2 lbs russet potatoes peeled, cut into chunks
  • 2 tb seasoned salt
  • 2 tb olive oil
  • 1 cup celery diced
  • ½ cup red onion finely chopped
  • 1 cup mayo
  • 2 tbsp stone ground mustard
  • 2 tsp red wine vinegar
  • 1/4 cup pickle relish
  • 2 tsp paprika
  • Salt & black pepper to taste

Method
 

  1. Preheat oven to 425°F (220°C). Spread potatoes on a baking sheet, drizzle with oil, season with salt and pepper, and roast 25–30 minutes until golden.
  2. Let potatoes cool slightly.
  3. In a large bowl, combine roasted potatoes, celery, onion, mayo, relish, red wine vinegar and mustard. Mix gently.
  4. Taste and season with more salt and pepper if needed.
  5. Chill before serving.