Copyright Thomas Saaristo  All Rights Reserved
Roasted potato salad
I love a really good potato salad and I think my mother happens to make the best.
Then I accidentally roasted was more potatoes than I needed for a catered affair, so I
turned the leftovers into potato salad and now this is my go to potato salad


For the roasted potatoes
24 ounces red potatoes, quartered
2 tablespoons vegetable oil
1 tablespoon kosher salt

For the dressing
1 cup Hellmanns mayonnaise
1/4 cup sour cream
2 teaspoons Dijon mustard
Splash of vinegar, white wine, red wine or balsamic
1 teaspoons House salt, then to taste
Black peppercorns in a pepper mill

For the salad
4 hard cooked eggs, minced
5 slices bacon, cooked to crisp and crumbled
1 bunch scallions tops, sliced thinly on the bias
2 tablespoons rendered bacon fat


For the roasted potatoes
Position an oven rack to the center position and heat oven to 350. Scatter the
potatoes, cut sides down, on a rimmed baking sheet; drizzle the oil over the potatoes
and scatter the salt across them. Use your impeccably clean hands to evenly coat the
potatoes with the oil and salt. Place the baking sheet in the oven and roast for 55
minutes. Remove the potatoes and allow to cool completely to room temperature
then scrape them into a large bowl, cover with plastic wrap and refrigerate 6 hours or
up to overnight

For the dressing
Whisk the Mayonnaise, sour cream and Dijon together in a medium bowl, add the
vinegar, salt and pepper to taste. Cover and refrigerate.

For final assembly
Remove the potatoes from the refrigerator and add the minced eggs, bacon, scallion
tops and bacon fat. Pour the dressing over the salad ingredients and fold everything
together until fully incorporated

Serve Roasted potato salad right away or cover and refrigerate up to 3 days