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Epicurious

Roasted Red Potato Salad

Ingredients

2 pounds medium-small red potatoes, quartered
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper, plus more for garnish
1/2 teaspoon garlic powder
1/3 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
4 hard-cooked eggs, chopped

Preparation

  1. Step 1

    Preheat the oven to 375°F.

    Step 2

    Put the potatoes on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste, the cayenne pepper, and the garlic powder. Roast until tender, about 35 minutes. Set aside to cool slightly.

    Step 3

    Combine the mayonnaise, mustard, relish, and 3 of the chopped eggs in a large bowl. Toss the potatoes with the dressing. Garnish with the remaining chopped egg, and a pinch of cayenne pepper for good measure.

Bobby Flay's Throwdown!
TagsPotato SaladSaladRed Skin PotatoPotatoRoot VegetableVegetableSideDinnerLunchDairy FreeNut FreeGluten FreeRoastJuneteenthCookbooks
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