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Roasting adds a special character to this potato salad, making it a savory variation of the picnic staple. To help the potatoes develop a crisp skin as they roast, don't overcrowd the pan and wait until the bottoms are lightly browned before turning the potatoes.


  • For the potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon paprika or Spanish pimenton (see Tip)
  • 1 pound small red potatoes, cut into 1-inch chunks (scrub but do not peel)
  • For the dressing
  • ¼ cup mayonnaise
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon ground coriander
  • ¼ teaspoon salt, or to taste
  • Dash of freshly ground pepper, or to taste
  • To complete the recipe
  • ¼ cup finely chopped red bell pepper
  • ¼ cup finely chopped green bell pepper
  • ¼ cup finely chopped red onion
  • 1 rib celery, finely chopped


  • Preheat the oven to 425° F. Line a jelly roll pan with aluminum foil.
  • Stir together the olive oil and paprika in a medium bowl.
  • Add the potatoes and toss until coated. Spread the potatoes in a single layer on the prepared pan.
  • Bake, turning occasionally, until the potatoes are lightly browned and tender, about 25 minutes.
  • Let cool for 10 minutes.
  • Meanwhile, stir together the dressing ingredients in a large bowl.
  • Add the potatoes and the remaining ingredients; toss well.
  • Taste and adjust the seasoning.

Categories: Potato  Salad 
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