Roasted Potato Salad
You might not think much of a Roasted Potato Salad, but I always made traditional potato salad by boiling the potatoes. Unfortunately, they often turned out mushy. After trying a new method of roasting the potatoes, I finally found the perfect potato salad. The potatoes were tender yet firm, and didn’t fall apart. Roasting also added a delicious flavor that surpasses the often bland taste of boiled potatoes. I highly recommend giving this a try, and I doubt you’ll ever go back to boiling them again.
For this recipe, I prefer using red and golden potatoes in “B” or “C” sizes. Typically, I avoid using two different types of potatoes in a potato salad as they have different cooking times. However, roasting eliminates this problem. Red potatoes have less starch and more moisture than golden potatoes, resulting in a diverse texture in the salad, which enhances the overall taste. And the variety is visually appealing. Once the potatoes are roasted, it’s important to let them cool completely before mixing them with mayo and crème fraîche.
Cooking With Crème Fraîche
I enjoy mixing mayo with crème fraîche for added flavor. If you haven’t yet tried cooking with crème fraîche, you should give it a go. It’s a type of sour cream that has a higher fat content, making it ideal for cooking as it doesn’t curdle easily when simmered. Although it may resemble sour cream, crème fraîche is denser, creamier, and has a milder flavor than its tangy counterpart.
What Is Celery Salt And Why Am I Using It Here?
It’s mainly added to salads to amplify the taste of celery and provide a rejuvenating flavor. This seasoning is made by combining crushed celery seeds with salt and is frequently utilized in savory dishes to enhance the taste. Although it initially tastes similar to regular salt, the presence of crushed celery seeds makes its subtle celery aroma more noticeable on the palate.
Roasted Potato Salad
Ingredients
- 3 pounds of potatoes
- 5 eggs
- 1 cup celery chopped
- 1 cup onion chopped
- 1 tablespoon yellow mustard
- 1/2 cup mayo
- 1/4 cup crème fraiche
- 1 teaspoon smoked paprika
- 1 teaspoon celery salt
- Gound pepper and salt to taste
Instructions
- Preheat oven to 450° and prepare a baking sheet.
- Wash and cut your potatoes to bite size pieces. It’s important to be uniform for even cooking. Toss in olive oil and season lightly with salt and pepper. Evenly spread across the baking sheet. Roasting for approximately 30 minutes. The potatoes should be tender and slightly golden brown. Remove from the oven and cool.
- While the potatoes roast, place the eggs into a pan and heat to a boil. Cooking for 9 minutes once the water starts to boil. Remove from the water and immediately place in ice water to cool. Peel the eggs and chop. (You can save one egg to slice and place it on the top of the salad as a garnish before serving.)
- In a large bowl, combine the celery, onion, potatoes, and eggs. Stir in the mayo, mustard, and crème fraiche. Stir to combine. Add the paprika, celery, salt and pepper. Combine and garnish. The salad can be served immediately or chilled before serving.
