Posted Jun 16, 2021
By Jill Haas, Les Dames D'Escoffier of Chicago
What says summer more than potato salad? We love this guest recipe by Jill Haas from Les Dames d’Escoffier of Chicago. Her recipe's twist? Roasted potatoes! Roasting the potatoes gives this easy summer salad an interesting robust, richer potato flavor.
Get the recipe below, and plan your visit to Green City Market today to stock up on the best farmers' market potatoes, carrots, and green onions.
- Makes: 6 servings
- Prep time: 15 minutes
- Cooking time: 30 to 35 minutes
- About 1½ pounds unpeeled small potatoes
- 1 tablespoon vegetable oil
- 4 slices bacon, crisply cooked, drained, chopped
- ½ cup mayonnaise
- ½ cup chopped celery
- ½ cup peeled, shredded carrots
- ¼ cup sliced green onion
- ¼ teaspoon freshly ground black pepper
- Preheat oven to 425 degrees F. Rinse potatoes and dry. Cut smaller potatoes into quarters; cut larger ones into eighths (about 1 ½-inch pieces).
- Spray a sheet pan with non-stick cooking spray. Toss potatoes with vegetable oil and place on the baking sheet. Spread slightly so potatoes roast evenly.
- Bake 30 to 35 minutes, stirring once halfway through roasting. Potatoes are done when tender and golden brown. Cool slightly.
- Combine bacon, mayonnaise, celery, carrots, green onion and pepper in a medium-size bowl.
- Add potatoes and mix lightly. Serve warm or chilled.
Tips from the chef
- Which potatoes work best? Our favorites are small Yukon Gold and Fingerlings because they're a drier, starchier potato. Small red and new potatoes are another option.
- This recipe is easily doubled — just use two sheet pans to prevent overcrowding (= soggy potatoes).
- If you don’t have non-stick cooking spray, brush the baking sheet with an additional half teaspoon of vegetable oil.