Adapted from “Roasted Potato Salad with Egg, Celery, Herbs, and Breadcrumbs” in Ruffage by Abra Berens.
Ready in 50 minutes
Serves 2-3 people
Ingredients
- 2 lbs raw potatoes (we prefer red potatoes, but any kind will do)
- Oil of choice
- Salt
- Freshly ground black pepper
- 1 tsp smoked paprika (optional)
- 1 tsp garlic powder (optional)
- 1 tsp onion powder (optional)
- 3 eggs
- 2 large celery stalks, or 4 smaller
- ¼ cup mayonnaise
- 1 Tbs hot sauce of choice
- 1-2 tsp cold water
Directions
Click on each bullet point to expand more detailed instructions.
Preheat oven to 400 degrees. Set pot on stove to boil. Cube potatoes.
- Preheat oven to 400 degrees and adjust rack to middle shelf.
- Fill a small pot halfway with water and set on stove over medium heat to come to a boil.
- Peel potatoes if you prefer (optional). Cut potatoes into evenly-sized cubes, rectangular prisms, or wedges, no larger than about 1.5 inches on any end.
Add potatoes, oil, salt, pepper, and other spices to a medium bowl. Stir well, then spread on a baking sheet and place in oven for 45 minutes, stirring halfway.
In a medium bowl, combine potatoes, a large pinch of salt, a few grinds of pepper, paprika, garlic powder, and onion powder. Stir until potatoes are evenly coated in oil and seasoning.
- Spread potatoes in an even, single layer on a baking sheet, ensuring that all potatoes have direct contact with the baking sheet. If the potatoes do not fit, you may need to use a second sheet.
- Put the potatoes in the oven and set a timer for 20 minutes. When the timer goes off, take the potatoes out and stir them on the pan using a rubber spatula. Place the potatoes back in the oven and set a timer for another 20 minutes.
- When done, potatoes should be crispy and slightly browned on the outside, but soft on the inside.
Thinly slice celery. When water boils, add eggs and cook for 8 minutes, lid on. When eggs are done, place in ice bath for 5 minutes, then peel and slice.
- Thinly slice the celery, and set in a medium bowl.
- When water is boiling, use a slotted spoon to place eggs in pot. It’s okay if they aren’t entirely covered with water – leave the lid on to steam them. Reduce heat to medium-high and cook for 8 minutes. Fill a small bowl with water and ice.
- When eggs are done cooking, remove with slotted spoon and place in ice bath to cool for about 5 minutes.
- Peel eggs and slice crosswise. It’s totally fine if the yolks get separated from the whites in this process. Add eggs to bowl with celery.
While eggs cook, combine mayonnaise, hot sauce, and 1 tsp water in jar, seal, and shake. Combine potatoes, celery, eggs, and half of the aioli in a medium bowl. Stir until evenly coated, adding aioli as needed. Serve!
- While eggs cook, add mayonnaise, hot sauce, and 1 teaspoon of water to a small jar. Replace lid and shake jar to combine. Aioli should be pourable, but not watery.
- Depending on how thin your hot sauce of choice is, you may need to add more water, ½ tsp at a time, to reach the desired consistency. Taste and add more hot sauce or mayo as needed to suit your preferences.
- Add cooked potatoes to bowl with celery and eggs. Drizzle about half of the aioli over, and stir to combine. Add more aioli as needed to ensure that every bite gets a little bit.
- Serve!
How To’s
- How to make this faster:
- Use frozen roasted diced potatoes. Heat according to package instructions.
- Use an egg steamer rather than boiling eggs on the stove (also helps clean-up!)
- How to make this clean up easier:
- Instead of stirring the potatoes in a bowl first, stir them straight on the baking sheet. They won’t be as evenly coated, but they’ll still be delicious and that’s a dish you don’t have to wash!
- If you’re a more confident cook, eyeball the oil, spices, mayonnaise, and hot sauce instead of using measuring cups/spoons.
- How to use this best:
- Make twice as many potatoes as you need, and use them for breakfasts or as a base for lunch or dinner bowls throughout the week.
- Make twice as much aioli as you need, and use in sandwiches/on rice bowls/with the leftover potatoes throughout the week.
- Make twice as many hard boiled eggs as you need and – you guessed it – use with or without potatoes and aioli to create other meals throughout the week.
love you stay fed!
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