Roasted potato salad

INGREDIENTS

• 6 to 8 charlotte potatoes, skin-on

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon paprika

• 2 eggs, for hardboiling

• 3/4 cup Miracle Whip or mayo

• 1/3 cup sour cream

• 1 tablespoon Dijon mustard

• 1 teaspoon black pepper

• 1 1/2 stalks celery, minced

• 1/4 red onion, minced

• 2 tablespoons fresh chopped parsley, plus more for garnish

INSTRUCTIONS

1. Preheat your oven to 400°F.

2. In a large bowl, toss your charlotte potatoes with olive oil, salt, pepper, paprika, garlic powder and onion powder. Arrange them on an oil coated cast iron pan or baking sheet lined with parchment paper, making sure they are not too crowded.

3. Roast the potatoes for about 25-30 minutes, or until they are golden brown and crispy.

4. As the potatoes are roasting, prepare the hardboiled eggs.

5. In a large salad bowl, mix together the Miracle Whip (mayo), sour cream, Dijon, black pepper, minced celery, minced red onion and chopped fresh parsley.

6. Chop the hardboiled eggs and fold them into the dressing.

7. Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Then, transfer them to the bowl.

8. Gently coat the roasted potatoes with the dressing.

9. Taste for salt.

10. Garnish with fresh chopped parsley.

11. Serve this Easy Roasted Potato Salad warm or chilled, and ENJOY!