Springtime means it’s time for picnics and barbecues which are perfect places to serve a great potato salad. For this potato salad you use red potatoes which have a wonderful flavor and you roast them instead of boil them, which brings out the flavor even more.
I think of this as more of a gourmet potato salad. It has some wonderful flavors and doesn’t have too much mayonnaise. The white wine vinegar gives it just a little kick and the parsley makes it so pretty. Trust me you will want to pin the recipe so you will have it the next time you are asked to bring the potato salad!
Roasted Potato Salad
- 5 pounds red potatoes
- 3 TBL Olive Oil
- coarse salt and ground pepper
- 1/2 cup mayonnaise
- 4 tsp white wine vinegar
- 1/3 cup lightly packed flat leaf parsley italian, finely chopped
- 4 green onions minced
- 2 small garlic cloves minces
Wash potatoes and cut into small, bite sized pieces
Toss with olive oil
Spread in a single layer on a rimmed, well greased baking sheet.
Season with salt and pepper to taste
Roast at 450 until lightly browned, stirring occasionally
Allow to cool completely
Combine mayo, vinegar, parsley, onions and garlic
Toss with potatoes
Chill in refrigerator at least two hours before serving
Recipe NotesI like to cut my potatoes very small for cute, bite size pieces.