Roasted red potatoes mixed with creamy mayo and chopped fresh rosemary. Mmmmm! You have to try this!
Preheat oven to 400º
Cut potatoes in quarters. Place on a lined baking sheet.
Drizzle with olive oil, sprinkle with 1 teaspoon of salt (or more) and 1/2 teaspoon of pepper.
Smoosh around on pan until well-coated. Put in oven for 30-40 minutes or until beginning to brown and fork-tender. Cool.
Mix dressing in a large bowl by mixing the last 6 ingredients together well. Toss potatoes on top of dressing and stir to coat! My FAVORITE ever potato salad!
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This was great! I roast potatoes like this all the time so I just made a bit extra to have the leftovers for the salad. I did, however, only use 1/2 a cup of mayo and added in some Greek yogurt instead. Just as good but a little healthier!
by Beth Pierce in
Sides
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Sides
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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kabs on 7.24.2009
Yum! Made this last night to go with ribs. LOVE the flavor of the rosemary. Probably not ideal to roast potatoes in the heat of summer, but we had a cool day here so I fired up the oven. I added a few whole cloves of garlic to the roasting potatoes and they flavored them nicely. Other than that, I followed the recipe exactly (other than using less salt maybe- not sure didn’t measure)! Thanks for a great recipe!