Spicy Roasted Potato Salad

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Spicy Roasted Potato Salad
Prep Time
45 min
Cook Time
40 min
Yield
10 servings
Recipe by: TermiNatetor's Family Kitchen

Spice up your bland potato salad with jalapenos and sriracha sauce!

Ingredients

  • 5 large russet potatoes, sliced and diced (with the skins on) 
  • 3 jalapenos, sliced and diced
  • 2 ½ tablespoons garlic, minced
  • 1 large yellow onion, minced
  • ¼ cup extra virgin olive oil
  • 1 teaspoon paprika
  • Pinch of salt and pepper
  • 3 Eggland’s Best Hard-Cooked Peeled Eggs, chopped 
  • ½ cup sweet pickle relish
  • ¼ cup mayonnaise
  • ¼ teaspoon garlic powder
  • ¼ teaspoon celery salt
  • 1 tablespoon jalapeno mustard
  • 1 tablespoon sriracha
  • Salt and pepper to taste

Nutrition

Serving Size
1
Calories
174
Fat
12 g
  Saturated Fat
2 g
Cholesterol
82 mg
Sodium
230 mg
Carbohydrates
13 g
Dietary Fiber
1 g
Protein
4 g
Preparation

Preheat the oven to 350 degrees F. Lightly grease a 9×13 baking pan and set aside.

Toss together the chopped potatoes, jalapenos, garlic, and onions in the olive oil.

Season with the paprika and salt and pepper.

Roast the vegetables until fork tender, about 40 minutes.

Allow vegetables to cool completely before proceeding.

In a large mixing bowl, stir together the chopped hard boiled eggs, pickle relish, mayonnaise, garlic powder, celery salt, jalapeno, mustard, and sriracha.

Add in the cooled vegetables and fold carefully until combined.

Season with salt and pepper to taste.

Transfer potato salad to an airtight container and store in the fridge to cool before serving.


Filed Under: Appetizer, Side Dish, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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