This roasted potato salad tastes really good! Because the potatoes are roasted, there is that taste that is added to the overall taste of the recipe. It also looks good because the potatoes are of different colors. Everyone will love this, I am sure! Serve this as a side dish to any meal you prepare. Thank you Toot Sweet 4 Two for this recipe!
Our friend over at Toot Sweet 4 Two has this to say about this recipe:
“Tri-Colored Roasted Potato Salad came about because I’m on a diet. Did I mention that I’m on a diet? Oh – yes, I did {grin}.”
Oh my goodness. I always say this too. It’s not because I am as big as a balloon, but losing weight gives you a healthier feeling. It’s really not just about looking good. However, if the recipe is as sinful as this, how can we diet?! Sure, I used the light version of some of the ingredients, but I still ended up eating two servings. Oh well.
Ingredients
2 pounds small tri-colored potatoes (purple, red and white), washed and quartered (they come in packs at grocery stores)
2 tablespoons Bertolli olive oil
Salt and pepper
4 hard-boiled eggs, peeled and chopped (Eggland’s)
2 stalks celery, washed and chopped
1 small red onion (or ½ of a larger onion), peeled and chopped
½ cup Vlasic sweet pickle relish, drained on paper toweling
¾ cup Best Foods light mayonnaise
½ cup Great Value non-fat Greek yogurt
Instructions
Preheat oven to 400 degrees.
Place prepared potatoes on baking sheet and drizzle with olive oil, tossing with hands to coat.
Sprinkle with salt and pepper.
Roast in oven for 25 minutes (check at the 20 minute mark; you want your potatoes fork tender, but firm).
Remove potatoes from oven and allow to cool.
In the meantime, hard boil 4 eggs, cool, peel and coarsely chop.
Chop celery and onion.
Place potatoes and eggs, celery, onion and pickles in a large mixing bowl.
Add light mayonnaise and non-fat Greek yogurt and toss to coat.
Taste and correct seasonings.
Transfer to a refrigerator container and refrigerate for at least 2 hours or overnight (this helps to blend the flavors and make the salad even more delicious!).
USE RED NEXT PAGE LINK BELOW.
Quick Tip: The goal is to get the potatoes in about the same sizes so that they will roast evenly.
Thanks again to Toot Sweet 4 Two for this amazing recipe.
