Roasted Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted potato salad with hard-boiled eggs, olives, and pickles tossed in a creamy dressing. Roasting the potatoes adds depth of flavor and a better texture than boiling alone.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pounds baby red potatoes (diced into 1/2"-3/4" pieces)
- 2 tablespoons light flavor olive oil
- 2 teaspoons kosher salt (adjust to taste)
- 1 teaspoon freshly cracked pepper (adjust to taste)
- 6 hard-boiled eggs (see note below)
- ½ cup olives (roughly chopped)
- 1 cup mayonnaise
- 2 teaspoons dijon or plain mustard
- 2 tablespoons dill pickle relish (or chopped pickles with a bit of pickle juice)
- ¼ teaspoon seasoning salt
- ¼ teaspoon granulated garlic or garlic powder
- ¼ teaspoon dried dill
- 2 tablespoons chopped fresh Italian parsley (for garnish)
- 2 tablespoons thinly sliced green onions (for garnish)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 1578mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 776mg
- Calcium
- 100mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1578MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.