Some people think it is weird that I roast potatoes for potato salad rather than boiling them. Try an experiment in your own kitchen. Boil a cubed potato, then look into the pot of cooking water. You will see that a lot of the potato leached into the water. The water will be cloudy and have more density than it did before cooking the potato. The cooking water will have a lot of potato aroma and flavor. That is why I don't like to boil my potatoes for potato salad. I prefer to roast them and leave all that potato flavor inside the potato, where I think it belongs. The result is a tasty side dish with a lot more flavor than traditional boiled potato salad. I like to use my toaster oven for this because the close proximity of the heating elements in a toaster oven leads to nicely browned potatoes. Plus I don't waste energy by using my gas-guzzling big oven for one dish.
1 large russet potato, or 2 small russet potatoes, cleaned with the skin on
1 tablespoon of canola oil
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
1/4 teaspoon of sea salt
1/4 cup of mayonnaise
1 tablespoon of Dijon mustard
I tablespoon of sweet green tomato relish (you can sub sweet pickle relish if needed)
1 teaspoon of dried garlic granules
1 teaspoon of dried onion granules
4 green onions, both white and green parts, sliced very thinly
Heat your toaster oven to 400 degrees F. Cut the potato (with its skin on) into 3/4 inch cubes. Put them into a casserole dish along with the canola oil, sea salt, dried rosemary and dried thyme. Toss to coat well and evenly distribute the herbs. Put the potatoes into the toaster oven and cook until they are golden brown and soft all the way through; this should take about 30 minutes.
Make the sauce while the potatoes are roasting. Combine the mayonnaise, Dijon mustard, green tomato relish, dried garlic granules and dried onion granules in a medium to large mixing bowl. Stir until everything is very well-combined. Put the cooked potatoes, while they are still hot, into the mixing bowl. Stir gently, so that you do not break the potato cubes. Let the potato salad cool slightly before adding the sliced green onion and gently stirring.
This roasted potato salad can be eaten warm or chilled for later use. I think it has the best flavor while it is still warm. Use this dish anywhere you would use regular potato salad; using it as a side dish for burgers or fried chicken would be a natural match. This roasted version also makes a great side dish for roasted chicken or roasted leg of lamb.