Creamy Roasted Potato Salad with Eggs and Celery
This creamy and flavorful potato salad features tender roasted potatoes, hard-boiled eggs, crisp celery, and a tangy dressing with a hint of mustard. It's a classic side dish that's perfect for picnics, barbecues, and everyday meals.
Instructions
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1
Preheat the oven to 400°F. Toss the cubed potatoes with a bit of oil, salt, and pepper, then roast them on a baking sheet for 25-30 minutes, until tender and lightly browned.
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2
In a large bowl, combine the roasted potatoes, chopped hard-boiled eggs, sliced celery, and chopped green onions.
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3
In a small bowl, whisk together the sour cream, mayonnaise, vinegar, sugar, mustard, salt, and pepper. Pour the dressing over the potato mixture and gently stir to coat.
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4
Cover and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld. Garnish with additional green onions and black pepper, if desired.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
