ROASTED POTATO SALAD
Roasted Potato Salad
Roasted Potato Salad
“Ay yo, who made this potato salad?! Make my potato salad every time sis!!“…Inspiration for your Memorial Day weekend and start of summer barbecue season!
Yield: 4 servings
PREP IT!
2 pounds Potatoes, multicolored or Yukon Gold, diced
10 cloves Garlic, roasted, minced
6 tablespoons Oil, canola or vegetable
2 tablespoons Taste Tutor Smoked 101
3 large Eggs, hard boiled, diced
½ teaspoon Taste Tutor Gullah Seasoning
½ teaspoon Black Pepper, ground
¾ tablespoon Pimentos, diced
¾ tablespoon Pickled Red Onion or Red Onions, fresh, diced
2/3 cup Mayonnaise
1 tablespoon Yellow Mustard
2¼ tablespoons Sweet Relish
1 stalk Celery, diced small
5 slices Bacon, chopped
1 Green Onion, large, sliced thin
For garnish Paprika, ground
MAKE IT!
Coat diced potatoes and garlic in oil and Taste Tutor Smoked 101 and roast at 425F for 30 minutes (potatoes); remove garlic after 20 minutes, allow to cool, and mince.
In a small pot, place 3 eggs and fill with cold water until eggs are covered. Bring water to a boil. Once boiling, turn off heat and let eggs sit in hot water; 11 minutes for hard boiled.
Peel eggs and dice eggs.
While eggs are coming to a boil, cook bacon by laying flat on a baking sheet and baking until slightly crispy in a 365F oven. Dice and allow to cool.
Combine all ingredients together, stirring gently and refrigerate.
Serve chilled and enjoy!
Tip: Be sure to properly refrigerate the potato salad and when you serve it at a party, please keep it stored on ice and don’t leave it out at room temperature. It should be kept at less than 40F. This ensures the food is safe to eat because it is at a temperate that slows the growth of any bacteria / makes it hard for bacteria to grow. Don’t want people getting sick!
Roast the potatoes and garlic
Ingredients
Store leftovers: in a covered container in the fridge.