how to make potato salad with gfs par boiled potatoes

This is a simple and easy potato salad recipe that will be sure to please your family and friends. It is made with boiled potatoes, mayonnaise, celery seed, salt, pepper, and green onions.

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09/09/2021 02:41 451

Table Of Contents

Why I love this potato salad recipe
Here’s what you’ll need to make it:
How to make roasted potato salad
FAQs and tips for making this best potato salad
What do I serve with potato salad?
More great salad recipes:

How to make potato salad with gfs par boiled potatoes

potato salad with eggs in a large serving bowl

Why I love this potato salad recipe

I’ve had a love-hate relationship with potato salad for years now. I just couldn’t get it right. Maybe it’s because I didn’t grow up in a potato-salad-loving house. My mom preferred to serve this easy macaroni salad recipe and I didn’t love mayo-based salads as a kid anyway.

But, when we lived in Texas for a hot-minute, I worked an BBQ restaurant and that’s where I learned to love potato salad. I might have been one of the only things that was good at that particular restaurant. The food there was pretty average.

Reading: how to make potato salad with gfs par boiled potatoes

Since, then, I’ve been try so hard to make, what I consider to the be, the best potato salad recipe, and this is it for me.

I based it off of my friend Kelly’s red potato salad (she is the queen of southern barbecue side dishes), but I made it dairy free and added my favorite potato salad ingredient, celery seed.

The best part about this recipe, you can’t really mess it up. Since we are roasting the potatoes in the oven, you don’t have to worry about over boiling them or not salting the water enough, and the roasting adds this delicious warmth to the salad that really can’t be beat.

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Here’s what you’ll need to make it:

Baking sheet
Chef’s knife
Cutting board
Measuring spoons
Mixing bowl

potato salad ingredients in a large bowl

How to make roasted potato salad

Roast the potatoes. Start by cubing the potatoes and toss them with olive oil and a heavy seasoning of salt & pepper. Place them on a baking sheet (I like to line mine with parchment for easier cleanup) and roast them in a 400˚F oven for 40 – 45 minutes.

Remove the from the oven when they are golden brown and crispy around the edges. Let cool completely.

Make the dressing. In a small mixing bowl (or the large salad bowl you’ll use later) whisk the mayon, Dijon, water and vinegar together until smooth. Refrigerate until ready to use.

Combine the salad. Add the cooled potatoes, the dressing and the remaining salad ingredients to a large mixing bowl. Stir to coat everything with the dressing. If you need to, adjust the seasoning with salt & pepper.