Rustic Roasted Potato Salad
- Prep Time: 10 minutes
- Cook Time: 20 - 25 minutes (Chill time: 2 hours)
- Servings: 8 - 10
- Course: Side Dish
A tasty twist on the traditional potato salad.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Line your baking pan with Reynolds Wrap®Aluminum Foil for easy baking and quick cleanup.
Ingredients
- 2 pounds small red potatoes, skins on and each cut in 4 to 6 wedges
- 1 tablespoon olive oil
- 2 teaspoons salt, divided
- 1/2 teaspoon black pepper, divided
- 3 hard-cooked eggs, chopped
- 3 stalks celery, chopped
- 1/2 onion, chopped
- 1 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped dill
- 1 teaspoon lemon juice
- 1/4 teaspoon paprika
- Reynolds Wrap® Aluminum Foil
Directions
Step 1
Preheat the oven to 400 degrees F. Line an 18x13x1-inch baking pan with Reynolds Wrap® Aluminum Foil.
Step 2
Arrange potatoes in single layer in prepared pan. Drizzle with oil then toss in the pan. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Bake for 20 to 25 minutes. Remove from oven and let cool slightly.
Step 3
Place eggs, celery and onion in a large bowl. Add potatoes and toss to combine.
Step 4
Whisk together yogurt, mustard, dill, lemon juice and paprika. Pour over the potato mixture. Stir to coat. Season with remaining salt and pepper.
Step 5
Cover and refrigerate at least 2 hours before serving.
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