Potato salad is one of those foods I really only love one wayits the way my mom makes it.
Other salads out parading their sweet pickle relish, olives, or bacon can take a hike.
(And trust me, Ilovebacon.)
Recently though, my stubborn potato outlook was challenged.
An account I follow posted something intriguing: a salad with boiledandroasted potatoes.
I dont remember what the dressing was, or any other ingredients.
I was transfixed by the idea of having a potato salad with a potato garnish.
And with that, I made his stylish salad something a bit more backyard.
Choose the right potatoes
The key to making this salad great is to use the right potatoes.
I recommend waxy potatoes, like fingerlings or Yukon Golds.
However, if all you have are starchy russet potatoes, dont let that stop you.
Like I mentioned, my mom always uses russets.
Just dont overcook them, and theyll mostly hold their shape.
For the roasted toppers, I chose colorful red baby potatoes.
Prepare the potatoes
For boiling, peel the potatoes and cut them into approximate 1-inch chunks.
Add them to a pot and cover them with water.
Bring the water up to a gentle boil and let them cook for about 10 minutes.
To test for doneness, pierce one of the largest chunks.
The knife should easily cut through to the center.
Drain and rinse the potato pieces.
Allow them to cool.
For roasting, cut the baby potatoes in half and put the halves into a bowl.
Spritz or drizzle them with a teaspoon of cooking oil and a few pinches of salt.
Toss the potatoes in the bowl to evenly coat them in the oil.
Let them cool to room temperature.
Mix in the other ingredients
Put the boiled potatoes in a mixing bowl.
Scatter the roasted potatoes over the top of the salad along with roughly chopped parsley.
Refrigerate or serve immediately.
Cut the Yukon Gold potatoes into 1-inch cubes and add them to a pot.
Cover the potatoes in water and bring it up to a boil.
Boil the potatoes until fork-tender, about 10 to 15 minutes.
Drain, rinse, and cool the potatoes.
Add the halved baby potatoes to a small bowl and drizzle them with the cooking oil.
Add a half-teaspoon of salt and toss it all together to coat the potatoes in oil.
Allow them to cool
3.
Put the boiled potatoes in a serving bowl.
Add the celery, red onion, mayonnaise, mustard, paprika, salt, pepper, and egg.
Stir gently until well-combined.
Scatter the roasted potatoes over the top along with the chopped parsley.
Serve immediately, or store in the fridge to chill.
