Roasted Potato Salad with Frank’s Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Dressing:
½ cup mayonnaise
¼ cup buttermilk
1 tsp. white vinegar
1 tbsp. stoneground mustard (coarse ground or Dijon would also work)
2 tbsp. minced fresh dill
½ tsp. black pepper
½ tsp. celery salt, or to taste
1 tsp. celery seed
88For the Potato Salad:
2 lbs. small new potatoes, cut in half or quartered depending on size
2 – 3 tbsp. avocado or olive oil (any neutral oil would work)
1 tsp. salt
½ tsp. black pepper
½ red bell pepper, finely diced
1 large celery stalk, finely diced
2 large green onions, thinly sliced
1 14 oz. can Frank’s Kraut, drained
Instructions
- Preheat your oven to 475 degrees F. Add the potatoes to a rimmed baking sheet, lined with parchment or foil if desired. Drizzle the olive oil over the potatoes and sprinkle with salt and pepper. Toss the potatoes until evenly coated in the olive oil and spread them out into a single layer.
- Roast the potatoes for 20 to 30 minutes, or until they are tender and golden brown around the edges. When the potatoes are done, remove from the oven and let cool to room temperature.
- While the potatoes are cooling, make the dressing. Add all the ingredients to a small mixing bowl and whisk until fully combined and creamy. Set aside.
- When the potatoes are cooled, add them to a large mixing bowl. Next, add the red bell pepper to the bowl, followed by the celery, green onions, and Frank’s Kraut. Gently toss everything together. Next, add about ¾ cup of the dressing and gently toss until the potatoes are evenly coated. Serve immediately.
