Roasted Potato Salad with Special Sauce
Yield: 8 servings
No need to peel the potatoes in this customizable salad, which uses a uniquely flavorful dressing that can be made in advance. 

For the salad:

  • 2 – 2¼ pounds red bliss, new, Yukon gold, or sweet potatoes (or a mix)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground pepper
  • 1-2 celery ribs, chopped (I include any leaves)
  • 4 green sliced onions, ⅓ cup chopped pickled red onions, or ¼ diced yellow onion
  • ¼ – ½ cup chopped fresh parsley
  • Optional add-ins: ½ cup small diced red pepper; 2-3 chopped hard boiled eggs; 4-5 strips cooked and crumbled bacon

For the special sauce:

  • ½ cup (104g) mayonnaise
  • 2 tablespoons (30 ml) white vinegar (just the basic—nothing fancy needed, although I have used white wine vinegar and that is delicious, too)
  • ½ tablespoon paprika (I like a 50-50 mix of regular and smoked paprika, which is ¾ teaspoon each. All smoked is overpowering.)
  • 1 teaspoon (4g) sugar


  1. Prepare the sauce: Mix the sauce ingredients together in a small bowl and set aside. The sauce can be made several days ahead, covered, and refrigerated.

    For the salad: Preheat the oven to 425℉, and greaser spray a large, rimmed baking sheet (or line with parchment paper for easier cleanup). Chop the potatoes into bite-size pieces. (No need to peel.) Toss with the olive oil, salt, and pepper. (I use about ½ teaspoon each salt and pepper.) Spread the potatoes evenly over the prepared baking sheet. (Helpful hint: when using, I place the sweet potatoes on one side of the baking sheet as they are often done 5+ minutes before the new potatoes.)

    Roast the potatoes for 25-30 minutes or until tender, checking and turning after 20 minutes. Again, if using sweet potatoes, you’ll likely be able to slide them into a bowl after 20 minutes or so, allowing the remaining potatoes to finish cooking.

    Transfer the cooked potatoes to a large bowl and allow them to cool slightly. Then add the celery, onions, parsley, and optional ingredients of choice. (Helpful hint: If making the salad in advance and using optional bacon, I like to add when serving to maintain crispness.) Drizzle with dressing and toss to evenly coat.

    Note: Depending on how well coated you like your salad, you may not use it all. If you have a little leftover, cover, and store for use as a dip, sandwich spread, etc. The sauce will add flavor to basic potatoes, rice, oven fries, and more.

    Serving and storage: The salad may be served warm, room temperature, or cold. Leftovers are delicious and will keep in the refrigerator for about 5 days.

More options:

•Avocado complements this salad nicely, too. To avoid browning if expecting leftovers, use it as a topping, where it will also make a pretty garnish.
•Instead of parsley, you could stir in ½ cup or so of chopped arugula or watercress. A sprinkle of chives may be added as well.
•A touch of heat is nice, especially when using sweet potatoes, so I often add a pinch of cayenne pepper. A small, minced jalapeño (partially seeded to reduce heat) may also be added.

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