Roasted Potato Salad

After a couple of years of roasting vegetables I realized that potatoes are just better roasted than nearly any kind of cooking. So when I made potato salad for the first time this year, I thought "why not roast instead of boil". The results were awesome.

A couple of things to remember about the recipe. Use a hardy baking potato (like a russet) — they roast well and get sweet when roasted. A delicate potato like a red potato isn't going to work well. Sweet potatoes are awesome, but you want less of them overall than regular potato.

You want some stringent counter point, typically something out of the onion family that works well raw. Red onion, scallions, or chives are all good candidates. You could also use celery as long as it's dark green with strong flavor (typically organic).

The quality of your mayo is going to show through, as it is a key flavor here. I've been using Stonewall Kitchen Farmhouse Mayo.

Directions

1. Preheat oven to 450°F.
2. Cut potatoes and sweet potatoes into 1/2" cubes, put in a large mixing bowl. Add whole garlic cloves if desired. Add olive oil, salt, and pepper and mix until evenly covered.
3. Spread out as a single layer on a baking tray.
4. Roast for 40 minutes. At the 20 minute mark, open and stir / flip the potatoes.
5. Remove and let cool.
6. While roasting, hard boil the eggs: start with a pot of cold water with eggs, bring to a boil, then remove from heat, cover, and let sit for 15 minutes. Rinse with cold water to halt cooking.
7. Put the potatoes into a large mixing bowl. Dice the hard boiled eggs and add to the mix. Dice the scallions. Add mayo and honey mustard and fold until evenly distributed. Add salt and pepper to taste.
8. Eat immediately, or chill until ready. The flavors will blend over the first 12 hours — it tastes better the next day.