Roasted Red Potato Salad
Ingredients
A note about gluten: When a gluten-free mustard is used, this recipe is gluten free.
1 ½ lbs.
red potatoes, cut in half or quartered
2 tbsp.
Kowalski's Extra Virgin Olive Oil
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
¾ cup
Kowalski's Signature Dill Dip (from the Deli Grab & Go Case)
¼ cup (or more as needed)
water
1 tbsp.
Dijon mustard
1 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
4 slices
Kowalski's Applewood Smoked Bacon, cooked very crisp and crumbled
2
hard-boiled eggs, peeled and sliced
¼ cup
thinly sliced celery
¼ cup
thinly sliced green onion
- garnishes, to taste: snipped fresh chives and finely chopped fresh dill
Directions
- Preheat oven to 450°.
- Toss potatoes with oil; season with salt and pepper.
- On a rimmed baking sheet lined with parchment paper, roast potatoes in preheated oven until edges are browned and potatoes are just tender (about 25 min.), turning once.
- Remove from oven; let cool completely to room temperature.
- In a small mixing bowl, whisk together dill dip, water, mustard and lemon juice; set dressing aside.
- In a large mixing bowl, combine potatoes, bacon, eggs and celery.
- Gently fold in dressing to taste (there may be extra); fold in green onion and chives.
- Refrigerate for several hours; garnish with fresh dill before serving.
Tasty Tips:
- The longer this salad stands in the refrigerator, the more the potatoes will absorb dressing. If you don’t use all the dressing at first, refrigerate it in case you want to add more later. You can also use a splash of buttermilk or cream to loosen the salad if it gets a bit "dry."
- Hard-boiled eggs are easiest to peel when steamed. Just place them in a single layer in a steamer basket set over boiling water; cover and cook for 15-16 min.
