A potato salad side dish made with baked red potatoes, celery, and dill.
I really like potato salad but I don't make it very often. The main deterrent for me is boiling the pieces of potato. I'm not able to get around very easily and it is really difficult/dangerous for me to lift and carry large pots of boiling water. When I'm making a pasta dish the pasta can wait til just before serving to be cooked and I get my husband to do it. With potato salad I like to get it cooked and refrigerated for at least an hour before we eat so I'm usually preparing it before my husband gets home. So this time I decided to bake my potatoes instead of boiling. I just put the whole potatoes in the oven to bake but I believe this would be just as good and maybe less time consuming if you cut up the potatoes. You can also bake the potatoes the day before and refrigerate until ready to put the salad together. I really liked the texture of the baked red potatoes more than boiled. The interior was very smooth and creamy but did not fall apart as well as the potato skin had more texture. This is my new favorite potato salad.
Baked Potato Salad
8-12 medium-small red potatoes
1 cup celery, diced
1/4-1/2 cup mayonnaise
1-2 Tbsp mustard
dried dill to taste
salt and pepper to taste
Wash/scrub the potatoes. Toss the potatoes in a little olive oil until thoroughly coated and sprinkle with sea salt. Place the potatoes on a sheet pan and bake at 350-400F for 1 hour. Allow to cool thoroughly.
Chop the cooled potatoes into bite sized pieces.
Toss everything together in a large bowl (I usually try to use less mayo, and I just sprinkled on dried dill until I was happy maybe about a teaspoon worth).
Refrigerate until ready to serve. Serve cold. Makes 4-6 servings.
*linked to: much ado about monday, In and Out of the Kitchen
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