Roasted Potato Salad

Prep Time: 75 minutes
  • 7 lbs yukon gold potatoes
  • 4 stocks celery
  • 1 large onion
  • 1 tbsp fresh dill
  • 1 cup mayo
  • 1 cup sour cream
  • 1/3 cup olive oil
  • 1 tbsp salt
  • 2 tsp pepper

Equipment: Measuring cups/spoons, large bowls, whisk, large baking sheet, saute pan, spatula

Preheat oven to 350 degrees.  Cut all potatoes evenly in a medium dice and place in a large bowl. Add oil , salt and pepper. Toss and coat all potatoes. Place on baking sheet and cook for 35 minutes. Once cooked completely let cool for 10 minutes.  Thinly slice onion into strips and small dice the celery. Sauté onions and celery in pan on medium to high heat until slightly browned.  Let cool for 10 minutes. In a large bowl mix together sour cream mayo, potatoes, and onion mixture top with dill and add salt and pepper to taste. Serve room temperature – Enjoy! Serves 8

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