Roasted Potato Salad
My love affair with potato salad is well known and I already have my Rainbow Potato Salad and my Red, White, and Blue Potato Salad on the blog. I wanted to change it up and come up with something a little more BBQ flavor and this beauty was born. Those jewel tones get me every time! This would be perfect for summer soirees or even in the early fall when you want that crisp weather but it just hasn’t arrived yet.
When I created this, my husband said it was one of my best tater salads ever so I knew I had to re-make it for the blog. It is delicious warm or cold and is great for meal prep too. If you have extra time on the weekend, throw some chicken on the grill and have this with a green salad for a fresh and easy lunch for the week. This recipe is party sized so half it if you are feeding a smaller crowd.
Roasted Potato Salad
4 cups sweet potatoes, diced
4 cups red potatoes, diced
3 Tablespoons oil, divided
2 teaspoons BBQ rub seasoning
2 bell peppers
1/2 - 1 whole red onion, diced
1 cup sliced celery
1/4 cup green onions, sliced
1/2 cup mayonnaise
2 Tablespoons grainy mustard
1 Tablespoon apple cider vinegar
2 teaspoons salt, divided
2 teaspoons pepper, divided
- Preheat the oven to 425. Toss the potatoes with 2 tablespoons oil, 1 teaspoon salt, 1 teaspoon pepper, and the BBQ rub. Arrange on a baking sheet.
- Roast the potatoes for 20 minutes and then toss, place back in the oven and roast an additional 10 minutes.
- While the potatoes are in the oven, preheat a large skillet with 1 tablespoon oil on medium-high heat. Add the peppers and onions and sprinkle with remaining salt and pepper. Sauté until caramelized and softened. In a small bowl, whisk together the mayo, mustard, and apple cider vinegar to make the dressing.
- In a large bowl, toss the roasted potatoes along with the peppers and onions. Let cool slightly before adding the celery, green onions, and dressing. Toss to combine and serve warm or cool.
Get all the potatoes on a baking sheet with those seasonings and get them roasting!
Look at those beautiful colors!
Caramelizing the peppers and onions make the flavor deep and complex.
I love using grainy mustard, it has those little seeds that pop with flavor.
Get it all mixed together for this colorful salad to come to life. It will not disappoint!
