My mom and I share a love for many things, one of those being roasted red potatoes with olive oil and rosemary. I love the crispiness of the potatoes combined with the freshness of the rosemary. For mother's day this year I made my mom one of her old school favorites - BLTs with a couple of upgrades, but I thought this springtime picnic classic deserved another to go on the side, hence a version of our favorite potatoes in a salad version. Although it was very windy, cold, and unspringy here on mother's day this year, this potato salad will be one of my spring favorites for a very long time.
Rosemary Roasted Red Potato Salad
makes 4 servings
6 small red potatoes
4-5 sprigs of rosemary
4 tablespoons of olive oil
1/4 cup of mayonnaise
1/4 cup of dijon mustard
1 1/2 teaspoons of sriracha
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1. Preheat oven to 400 degrees. Slice potatoes into 1/2'' x 1'' pieces and place into bowl. Cover with olive oil and add in rosemary. Stir together until well coated. Place in oven and cook for 30 minutes or until golden brown and fork tender.
2. In a small bowl, mix together mayonnaise and mustard. Stir in sriracha. When well mixed add in salt and pepper.
3. Let potatoes cool and place in large bowl. Pour in mayonnaise/mustard mixture and stir until potatoes are well coated.