Prep time: 10 min         Cook time: 30 min

This has got to be my most favourite summer side dish to make.  I’ve tried a number of variations, all with a slight hint of something special, but this variation in particular I tried for the first time a couple of weeks ago and it was to die for!

What you’ll need:

2 russet potatoes
1 large or 2 medium sweet potatoes
3 celery stocks, finely chopped
3 stems green onion, finely chopped
6 hardboiled eggs, chopped
1/2 cup mayonnaise
olive oil
salt and pepper
paprika

What you’ll do:

Preheat oven to 375°.

Dice the potatoes quite small.  Toss in a large bowl with olive oil, salt, pepper and paprika.

Roast for 30 minutes, toss, then roast for another 30 minutes.

While the potatoes are roasting, prepare the hard boiled eggs.

When the potatoes are done, put in the fridge to cool.

Once chilled, mix with remaining ingredients. Don’t over mix, or the potatoes may become mushy.

It’s best to let this sit in the fridge for a couple of hours before serving for the flavours to blend.

Other variations to this salad which I LOVE:

Add in a purple yam to make it tri-coloured potato salad.

Adding diced crispy bacon is oh-so delish.

Boil the potatoes rather than roast for a different flavour and a faster prep time. Top with paprika.

Please comment and let me know which variations you try, or you have other yummy ideas!

Yumbo!