Ingredients
| 5 lb. tiny new red potatoes or baby Yukon Gold potatoes, halved |
| 1/4 cup olive oil |
| 1 tsp. salt |
| 1/2 tsp. ground black pepper |
| 1 recipe Classic Potato Salad Dressing |
| Milk |
| Stir-Ins: |
| Snipped fresh sorrel, parsley, dill, and/or basil |
| Crisp-cooked bacon, drained and crumbled |
| Seeded and chopped jalapeo chile peppers and/or chopped bottled red cherry peppers* |
| Mustard seeds, fennel seeds, and/or caraway seeds, toasted** |
| Chopped peeled avocado (drizzled with lemon juice) |
| Chopped radishes and/or celery |
| Chopped red onion and/or green onion |
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Preparation
| 1. Preheat oven to 425 degree F. Place potatoes in a greased large shallow roasting pan. Drizzle with the 1/4 cup olive oil. Sprinkle with the salt and pepper; toss to coat. Roast, uncovered, for 40 to 45 minutes or until just tender and browned, stirring occasionally. |
| 2. Meanwhile, prepare Classic Potato Salad Dressing. Toss potatoes and dressing while potatoes are hot. Let stand for 15 minutes. Cover and chill up to 24 hours. |
| 3. To serve, stir up to 13 cup milk into potato mixture to desired consistency. Place potato salad in a large serving bowl. Arrange assorted fresh stir-ins and condiments in separate bowls around the potato salad. |
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