I’ve seen more than my fair share of back to school commercials. A few weeks ago I was thinking they were on too early in the year. Now, I’m faced with the reality that summer is wrapping up in a few short days. Most years, I’m clinging to every last second of summer. This year, I think I’m ready for fall. I’m ready for cooler temperatures and the changing of the season. Apple and pumpkin picking. Jeans and sweatshirts. Some of my favorite things happen in the fall and I’m ready to soak it all in this year.
If you’re like my friends, there are always end-of-the-summer cookouts during Labor Day Weekend. In the same way Memorial Day kicks off the summer, Labor Day closes it out. So it’s very fitting that I post a potato salad recipe just before Labor Day. If you remember, I posted one just before Memorial Day as well (American Potato Salad.
In my mind, potato salad is the quintesential summer cookout side dish. You can never have too many potato salad recipes up your sleeve. I’ve got at least 3 favorite recipes, all very different, and am not afraid to try new ones that sound unique and interesting. One of the things that I like most about this Roasted Potato Salad is that it can be served at room temperature. In fact, I prefer it at room temperature. It’s also extremely adaptable to what you have on hand or what your family and friends prefer. I threw in some garlic cloves with the potatoes while they were roasted because roasted garlic makes everything delicious.
Here are a few tips about this recipe. As with most recipes, if you cut your vegetables to similar sizes, they will cook more evenly. And since red potatoes tend to come in a variety of sizes, just be sure they’re all similar sized before you roast them. To remove thyme from the stem, simply hold the stem with one hand. Then, using the other hand, squeeze the stem between your thumb and index finger. Slide that hand down the stem to remove the leaves.
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