Roasted Potato Salad Recipe

Name: Roasted Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package Frozen Ore-Ida Southern Style Hash Browns (32 Oz.); 1/4 cups Olive Oil; 2 whole Hard Cooked Eggs, Chopped; 3 whole Celery Ribs, Chopped; 1/3 cups Chopped Sweet Onion; 1 Tablespoon Chopped Fresh Dill; 1 cup Mayonnaise; 2 Tablespoons Brown Mustard (or Creole-style Or Dijon); 1 clove Garlic, Pressed; 1 teaspoon Salt

Servings: persons

1 package Frozen Ore-Ida Southern Style Hash Browns (32 Oz.)
1/4 cups Olive Oil
2 whole Hard Cooked Eggs, Chopped
3 whole Celery Ribs, Chopped
1/3 cups Chopped Sweet Onion
1 Tablespoon Chopped Fresh Dill
1 cup Mayonnaise
2 Tablespoons Brown Mustard (or Creole-style Or Dijon)
1 clove Garlic, Pressed
1 teaspoon Salt

1
Preheat oven to 500 degrees.
2
Line a baking sheet with foil and lightly spray with cooking spray. Toss hash browns with olive oil and spread in an even layer in prepared pan.
3
Bake potatoes at 500 degrees for 25 minutes.
4
There is no need to stir or turn during cooking. Potatoes will turn golden brown. Remove from oven and let cool completely in pan. Do not remove from pan until fully cool because they are too soft.
5
Combine cooled potatoes with eggs, celery, onion and dill in large bowl.
6
Mix together mayonnaise, mustard, garlic clove, salt and pepper. Pour over potato mixture and toss gently to combine.
7
Chill for 3o minutes or up to 4 hours before serving.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 package Frozen Ore-Ida Southern Style Hash Browns (32 Oz.), 1/4 cups Olive Oil, 2 whole Hard Cooked Eggs, Chopped, 3 whole Celery Ribs, Chopped, and more.

Yes, Roasted Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Potato Salad

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