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Roasted Potato Salad

Potato salad will never be the same when you try this Roasted Potato Salad recipe! Not only are the roasted potatoes starch-resistant in this recipe, but they also add a burst of flavor to this German-inspired salad. The vinegar, coupled with the crunchy vegetables, makes this salad stand apart from the regular 'ole potato salad
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Salad
Cuisine German
Servings 4 people

Equipment

  • 1 knife
  • 1 large mixing bowl
  • 1 Large spoon
  • 1 grill pan
  • 1 Small bowl
  • 1 whisk

Ingredients
  

  • 2-1/2 lbs. red potatoes
  • Extra virgin olive oil
  • Salt and pepper to taste
  • 1/2 cup mayonnaise
  • 2 Tbsp. white vinegar
  • 2 green onion, sliced
  • 2 Tbsp. Italian parsley, chopped
  • 1 celery rib, diced
  • 1 onion, sliced
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. lemon juice
  • 2 tsp. Swerve granular
  • 2 garlic cloves, minced
  • 1 Tbsp.. fresh tarragon, chopped

Instructions
 

  • Roast the whole potatoes in the oven until it is fork tender 24 hours before needed. Cool completely before placing the potatoes in a resealable bag in the refrigerator to make them starch-resistant.
  • Remove the potatoes from the refrigerator and cube them into bite-size pieces.
  • Place the cubed potatoes in a bowl and add the onion, 1/4 cup olive oil, salt and pepper. Mix gently.
  • Spray an indoor grill pan with olive oil and place the potato mixture on the grill for 8-10 minutes until brown, turning occasionally.
  • Place potato mixture in a bowl and add celery and green onion. Mix gently.
  • Whisk together the balsamic vinegar, lemon, mustard, Swerve, garlic, remaining oil, salt and pepper in a separate bowl.
  • Pour the dressing over the potatoes and gently fold it in.
  • To serve, sprinkle the top with the freshly chopped tarragon. Store in the refrigerator.