Roasted Potato Salad
Ingredients:
3 pounds baby red potatoes diced into 1/2″-3/4″ pieces
2 tablespoons light flavor olive oil
2 teaspoons kosher salt adjust to taste
1 teaspoon freshly cracked pepper adjust to taste
6 hard-boiled eggs see note below
½ cup olives roughly chopped
Dressing:
1 cup mayonnaise
2 teaspoons dijon or plain mustard
2 tablespoons dill pickle relish or chopped pickles with a bit of pickle juice
¼ teaspoon seasoning salt
¼ teaspoon granulated garlic or garlic powder
¼ teaspoon dried dill
2 tablespoons chopped fresh Italian parsley for garnish
2 tablespoons thinly sliced green onions for garnish
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