Make Ahead
Tangy Zangy Roasted Potato Salad
Popular on Food52
8 Reviews
katetheoptimist
September 23, 2011
I've made this salad all summer...so delicious!
Teri
September 23, 2011
Thanks so much. I didn't make it at all this summer. But I should have. Maybe this fall, with all the good potatoes at the market right now.
Midge
June 3, 2010
Yum. Love the roasting idea and I think celery leaves are seriously unsung.
Teri
June 4, 2010
Thanks Midge. If you're wondering about the amount of potatoes, I'd say around 2 pounds. I grocery shop in Tokyo, and being illiterate here, I sometimes have to guess at amounts. Hope you like it. And I agree celery can get a bad rap. I had some pickled celery last night at dinner. So good.
drbabs
May 24, 2010
Teri, I love Zatarain's mustard on almost everything and I love roast potatoes. Great recipe!
Teri
May 24, 2010
Sorry, the program wouldn't let me edit the ingredients once I typed them in. With the red onions, I meant to say soak in cold water for about 15 minutes after slicing; then drain and pat dry. This takes away a bit of their bite.
Lizthechef
May 24, 2010
I have always had luck correcting my mistakes once I logged in and hit "edit" under "recipe tools". Good luck - or email [email protected] - a great team of helpful people.
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