Not Your Grandmother’s Potato Salad’ – Roasted New Potatoes with Creamy Parsley Dressing and Avocado

For those who prefer to see photos with the recipe, I've included a link below.

I posted this recipe awhile back, but spring is here and we're all either grilling, or thinking about grilling, so I thought I'd share this great recipe for roasted potato salad again. My friends and family really love it and I think you will too!!

The stars of this dish are the new potatoes which are roasted in the oven with red onion wedges and minced garlic. And, with the addition of chicken, salmon or ham etc. you’ve got yourself a great meal!

You don’t have to peel the new potatoes – how’s that for easy?

This salad is best made the day before – but it can also be served warm!

INGREDIENTS

Preheat oven to 425F Total cooking time 35 – 40 minutes

INGREDIENTS

• 3 lbs. new potatoes (I used White Delights which have a firm texture.)

• 1 cup red onion, sliced thick

• 3 large cloves of garlic, minced (About 1 Tbs.)

• 3 Tbs. olive oil

• 1/2 cup shredded carrots

• 1 Tbs. chopped fresh parsley

• 1/2 cup chopped celery (One stalk.)

• 1 can (3.8 oz.) DRAINED sliced black olives

• 6 hard cooked eggs, cut into large slices. (1/2 the eggs are mixed into the salad – – other 1/2 are placed on top before serving.)

• 3/4 cup mayonnaise

• 3 Tbs. chicken stock (I used “College Inn 'Bold Stock') You can freeze the leftover stock or use it when making scrambled eggs instead of milk or in gravy etc. etc.

• 1/2 tsp. salt – or to taste

• 1/4 tsp. pepper

• 3 Tbs. minced fresh parsley

Arrange on top before serving – 1 chopped avocado, the remaining 3 (sliced) eggs & a bit of minced fresh parsley to sprinkle on top

METHOD

Rinse 3 lbs. new potatoes – no need to peel. Cut into 1 1/2′ pieces. Place chopped potatoes, 1 cup sliced red onion & 1 Tbs. minced garlic in a medium size bowl. Add 3 Tbs. olive oil – mix everything together. Place onto a greased 15″ x 10″ cookie sheet, spreading out potatoes and onions to form one layer.

Roast potatoes at 425F for 20 minutes.

After 20 minutes, stir potatoes and roast for 15 – 20 minutes more – or until you can pierce potatoes easily with a knife. (You don’t want to overcook them either or they won’t hold their shape in the salad.)

Pour the potatoes back into the medium sized bowl and add 1/2 cup shredded carrots, 1 Tbs. chopped fresh parsley, 1/2 cup chopped celery, 1 can (3.8 oz.) DRAINED sliced black olives and THREE sliced hard cooked eggs.

In a small bowl mix 3/4 cup mayonnaise, 3 Tbs. chicken stock,1/2 tsp. salt – or to taste, 1/4 tsp. pepper and 3 Tbs. minced fresh parsley. Pour sauce into bowl containing potatoes and mix well.

You can serve the potato salad warm. OR - you can let it sit in the fridge overnight, which gives the flavors time to blend. Whether you serve it hot or cold, remember to place 1 chopped avocado, the remaining 3 (sliced) eggs on top & to sprinkle on a bit of minced fresh parsley. Enjoy!

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bon appetit